1. SALAD IS FRIENDLY

Eggplant - 2.5 pounds;
  Large carrots - 1 piece;
  Bitter red pepper - 2 pieces;
  Chopped dill - 100 grams;
  Finely chopped garlic - 3 heads;
  Dry mustard beans - 1 teaspoon with a hill;
  Ground black pepper - 1 tsp;
  Red ground pepper - 0.5 tsp.

Water - 500 grams;
  Sunflower oil - 300 grams;
  Vinegar 9% - 100 grams;
  Salt - 2 tablespoons;
  Sugar - 100 gram glass;
  Bay leaves, peppercorns, black and sweet.

To begin with, we cut the eggplants into cubes, sparing them with salt, mix well and leave for 1 hour.
  - Then boil marinade, dip in it pressed eggplants and carrots grated on a Korean grater.
  - Ready, stirring for 20 minutes.
  - At the end add seasoning: chopped garlic, greens, chopped bitter red pepper.
  -All mix well and let boil while you lay out the banks (sterilized jars).
  -We roll and wrap under the blanket until cool.

2. SALAT “Uncle Ben’s”

1 kg eggplant
  Bulgarian pepper - 1 kg
  carrot - 1 kg
  garlic - 2 heads
  sugar - 1 st (I'm sweet, although when the salad is cold, the sugar was not felt)
  vinegar - 3 tbsp. l
  salt - 2 tbsp. l
  vegetable oil - 200 g
  bay leaf - 3 pcs.
  allspice peas - 5 pcs.

The calculation of the number of products was given for 6 cans with a capacity of 0.7 liters.

Eggplant cut into cubes and fall asleep with 1 tablespoon of salt, leave for 30 minutes, then drain the resulting liquid.
  Boil tomato juice, add vegetable oil, salt, sugar, allspice and bay leaf, bring to a boil and put carrots grated on a fine grater in a boiling mass.
  Boil for 15 minutes, then add eggplants and sliced ​​half-rings or slices of bell pepper, bring to a boil and cook for another 15 minutes.
  Then add chopped garlic and vinegar, bring to a boil and spread on sterilized jars.
  Roll up the banks.
  If you decide to chop eggplants and peppers more finely (for example, in cubes), then you get an exceptionally tasty sweet-and-sour vegetable sauce.

3. BACKGROUND BY HERSONSKY.

Eggplant - 3 kg
  Red sweet pepper (!) -1 kg
  Pepper bitter capsid -1-3 pc
Garlic-300 g
  Sugar - 1 cup
  Vinegar (I cook with apple) - 1 cup
  Vegetable oil -1 glass
  Salt -1.5 Art. l

Cooking:
  Eggplants must be peeled, small cut lengthwise.
  in half, and more - also across. Salt and leave for 2 hours.
  Then fry in a small amount of vegetable oil to brown.
  crusts.

Now we are cooking sauce. We take pepper and garlic pepper,
  peel, mince with bitter pepper. AT
  the resulting mixture add sugar, vinegar, 1 cup of vegetable oil,
  salt - mix everything.

Pour the fried aubergines with sauce and mix it carefully. We try ...

And if you have something left - we put them in cans and sterilize 0.7 liter jars for 40 minutes. Roll, all!

4. Eggplant in Korean

On 1.5-2 kg of eggplants I take 4 pcs. red bell pepper, 3 carrots, 400 g of onion, 100 g of garlic, 1 bunch of dill, sugar, essence - 1 tablespoon, salt 0.5-1 tbsp. Immediately stipulate. that the amount of sugar and salt can vary according to your taste. Do not be afraid that the salt will be low, because eggplants will give away some salt to other vegetables.

Eggplant cut into strips, cool salt (about a handful of salt to put) and leave for 12 hours. It is convenient to do this in the morning and continue in the evening.
  So, after 12 hours, chop the onion on the floor or quarter-rings, grate the carrot on a Korean grater, chop the pepper, chop the dill and garlic. Fold all the vegetables in the bowl, add 2 tbsp. sugar, 0.5-1 tbsp. salt, 1 tbsp. essence (70%), mix well, cover with a lid and leave for 2 hours.
  While vegetables are pickled, squeeze the eggplants from the juice and fry in vegetable oil. Allow to cool completely.
  Then mix the eggplants with the rest of the vegetables and spread them over the jars. Sterilize 0,5l jars for 20 minutes, 0.7 l - for 30. Then roll up.
  Try not earlier than in a month.
  If it seems dry, you can sprinkle with minced garlic, heat up some vegetable oil and pour garlic on it. the flavor will increase, the eggplants will be even better.

5. CAVIAR OF COOKERS

Eggplant - 3 kg,
  Bulgarian pepper - 300 g,
  onion - 300 g,
  tomatoes - 300 g,
  cilantro, parsley or basil
  garlic - 12-14 cloves,
  vegetable oil - ~ 100 ml,
  sugar to taste
  salt,
  pepper

Eggplant wash, cut lengthwise into 2 parts, put on a baking sheet and brush slices with vegetable oil.
  Bake in an oven heated to 230-250 ° C ~ 25 minutes.
  Chop the eggplant chop with a knife.
Peel and chop the onion.
  Pepper wash, remove the seed box and cut into small cubes.
  Remove peel from tomatoes and grate or grind in a blender.
  Heat oil in thick-walled dishes.
  Put onion in butter and fry for about 2 minutes.
  Add pepper and fry, stirring occasionally, ~ 5-7 minutes.
  Add tomato paste to onions and peppers, mix and cook on low heat, stirring occasionally, ~ 5 minutes.
  Add the eggplant pulp, mix and simmer, stirring occasionally ~ 7-8 minutes.
  Peel the garlic and put it through the garlic press.
  Wash, dry and chop greens.
  For eggplants add garlic, herbs, salt, a little sugar, pepper.
  Mix everything and simmer ~ 5-7 minutes.
  Spread hot caviar in sterilized jars and cover with sterilized lids (do not close).
  Banks with caviar are put in a saucepan with warm water, water in a saucepan is brought to a boil and sterilized ~ 10-15 minutes (time per 0.5 liter jars).
  Banks roll up and wrap well to cool.
  Store spawn in a cool place.

6. Eggplant "like mushrooms"

4 kg eggplant
  garlic to taste
  vegetable oil

For the marinade:
  5 liters of water
  0.5 liters of vinegar
  1 cup salt

Wash the eggplants, cut into cubes. Prepare the marinade, to do this, mix water, vinegar, salt in a saucepan and boil. Put eggplants in boiling marinade and cook them in portions for 5 minutes. Lay the eggplants in sterilized jars and sprinkle them with chopped garlic. Fill the eggplant with hot vegetable oil. Banks roll up.

7. BLUE PETS

3 kg - eggplant.
  1 kg - sweet pepper.
  1 PC. - bitter pepper.
  300 g - garlic.
  1 cup - 9% vinegar.
  1 cup - sunflower oil. And a half cup for frying.
  1 cup of sugar.
  1.5 Art. spoons - salt.

Eggplant mode rings of approximately 1.5 cm. Then fry, and lay in a large bowl.
  In the meat grinder we twist all the vegetables. Pour sugar into eggplants, then vinegar, sunflower oil, and salt. Stir. We impose in banks. Then pour cold water into the pot, and put the jars.
  Sterilized 40-45 minutes. Roll up! Well, as always, we wrap in a blanket until it cools completely.

8.BACKAGED GUNS

5 kg - blue.
  Brine:
  5 l - water.
  0.5 kg - salt.

Marinade:
  1 cup - sunflower oil.
  1 cup - 9% vinegar.
  100 g - garlic.
  2-3 bitter perchins.
  2-3 sweet peppers.
  Pepper is better to take a ripe, bright red. Then it looks very appetizing.

Twist garlic and pepper in a meat grinder, mix everything, and put in 2 hours in the refrigerator.
  Blue cut rings of the same thickness. Soak in brine, under the yoke of 6 hours.
  Then squeeze the blue, and fry on both sides, in vegetable oil until golden brown.
  Then dip each ring in the marinade and put in jars.
  Sterilize 1 liter cans for 15-20 minutes. Roll up the covers.

9. HEAT BAKLAZHANOV (spicy snack)

4 kg of eggplants
  500 g onions
  500 g sweet pepper
  200 g dill greens
  3 tbsp. spoons of vinegar essence
  200 g of garlic
  1 pod hot pepper

Eggplant cut into strips. Salt tight and leave for 3 hours. Then squeeze the eggplants and fry in portions in vegetable oil.
  Add onions, cut into half rings, sweet pepper - thin ringlets and chopped dill.
  Mix everything with vinegar essence and leave for 2 hours, stirring occasionally. Then add the finely chopped garlic and hot pepper. Spread in clean jars, close them with lids. Keep jars in a cool place.

10. MANZHO (Bulgarian vegetable salad)

Tomato - 3 kg
  Eggplant - 2 kg
  Bulgarian pepper - 2 kg
  Onions - 1 kg
  Carrots - 300 g
  Garlic - 1 head
  Vegetable oil - 200 g
  Vinegar 9% - 100 g
  Salt - 100 g
  Sugar - 100 g
  Ground black pepper - 0.5 tsp.
  Bitter pepper - 1/5 pod

In a meat grinder, twist the tomatoes.
  Eggplant cut into slices.
  Pepper chop straws.
  Onion cut into half rings. Grind in a meat grinder bitter pepper, carrot, garlic. All vegetables combine.
  Add sugar, salt, vinegar, pepper and vegetable oil.
  Bring the vegetables to a boil and simmer for 40 minutes.
  Pour mango salad into dry sterilized jars and roll up.

Eggplant - very tasty and healthy vegetables. In the people they are still called "blue", for their bright color and unique taste.

But not only eggplant is famous for its taste and color. This vegetable contains vitamins and trace elements, fiber, to improve digestion. Eggplant is an excellent product for those who want to lose weight and solve digestive problems.

Hostesses always really want to make homemade preparations - eggplants for the winter, in order not only to enjoy the “little blue” ones in the summer. Of course, these days fresh eggplants on the shelves of stores can be found all year round.

But we all know that healthier and tastier than seasonal vegetables and fruits is nothing. Therefore, until now, many housewives prefer to make twists from autumn - cheap and healthy eggplants.

In order for you to have a wide selection and pickle on the table, we offer you a new selection of recipes for eggplant for the winter.

Eggplant salad for the winter: a recipe

Eggplant - 2.5 pounds;
  Large carrots - 1 piece;
  Bitter red pepper - 2 pieces;
  Chopped dill - 100 grams;
  Finely chopped garlic - 3 heads;
  Dry mustard beans - 1 teaspoon with a hill;
  Ground black pepper - 1 tsp;
  Red ground pepper - 0.5 tsp.

Water - 500 grams;
  Sunflower oil - 300 grams;
  Vinegar 9% - 100 grams;
  Salt - 2 tablespoons;
  Sugar - 100 gram glass;
  Bay leaves, peppercorns, black and sweet.

To begin with, we cut the eggplants into cubes, sparing them with salt, mix well and leave for 1 hour.
  - Then boil marinade, dip in it pressed eggplants and carrots grated on a Korean grater.
  - Ready, stirring for 20 minutes.
  - At the end add seasoning: chopped garlic, greens, chopped bitter red pepper.
  -All mix well and let boil while you lay out the banks (sterilized jars).
  -We roll and wrap under the blanket until cool.

Eggplant Salad with “Uncle Ben’s”

1 kg eggplant
  Bulgarian pepper - 1 kg
  carrot - 1 kg
  garlic - 2 heads
  sugar - 1 st (I'm sweet, although when the salad is cold, the sugar was not felt)
  vinegar - 3 tbsp. l
  salt - 2 tbsp. l
  vegetable oil - 200 g
  bay leaf - 3 pcs.
  allspice peas - 5 pcs.

The calculation of the number of products was given for 6 cans with a capacity of 0.7 liters.

Eggplant cut into cubes and fall asleep with 1 tablespoon of salt, leave for 30 minutes, then drain the resulting liquid.
  Boil tomato juice, add vegetable oil, salt, sugar, allspice and bay leaf, bring to a boil and put carrots grated on a fine grater in a boiling mass.
  Boil for 15 minutes, then add eggplants and sliced ​​half-rings or slices of bell pepper, bring to a boil and cook for another 15 minutes.
  Then add chopped garlic and vinegar, bring to a boil and spread on sterilized jars.
  Roll up the banks.
  If you decide to chop eggplants and peppers more finely (for example, in cubes), then you get an exceptionally tasty sweet-and-sour vegetable sauce.

Recipe for eggplants for the winter in Kherson

Eggplant - 3 kg
  Red sweet pepper (!) -1 kg
  Pepper bitter capsid -1-3 pc
Garlic-300 g
  Sugar - 1 cup
  Vinegar (I cook with apple) - 1 cup
  Vegetable oil -1 glass
  Salt -1.5 Art. l

Cooking:
  Eggplants must be peeled, small cut lengthwise.
  in half, and more - also across. Salt and leave for 2 hours.
  Then fry in a small amount of vegetable oil to brown.
  crusts.

Now we are cooking sauce. We take pepper and garlic pepper,
  peel, mince with bitter pepper. AT
  the resulting mixture add sugar, vinegar, 1 cup of vegetable oil,
  salt - mix everything.

Pour the fried aubergines with sauce and mix it carefully. We try ...

And if you have something left - we put them in cans and sterilize 0.7 liter jars for 40 minutes. Roll, all!

The recipe for winter eggplant in Korean

On 1.5-2 kg of eggplants I take 4 pcs. red bell pepper, 3 carrots, 400 g of onion, 100 g of garlic, 1 bunch of dill, sugar, essence - 1 tablespoon, salt 0.5-1 tbsp. Immediately stipulate. that the amount of sugar and salt can vary according to your taste. Do not be afraid that the salt will be low, because eggplants will give away some salt to other vegetables.

Eggplant cut into strips, cool salt (about a handful of salt to put) and leave for 12 hours. It is convenient to do this in the morning and continue in the evening.
  So, after 12 hours, chop the onion on the floor or quarter-rings, grate the carrot on a Korean grater, chop the pepper, chop the dill and garlic. Fold all the vegetables in the bowl, add 2 tbsp. sugar, 0.5-1 tbsp. salt, 1 tbsp. essence (70%), mix well, cover with a lid and leave for 2 hours.
  While vegetables are pickled, squeeze the eggplants from the juice and fry in vegetable oil. Allow to cool completely.
  Then mix the eggplants with the rest of the vegetables and spread them over the jars. Sterilize 0,5l jars for 20 minutes, 0.7 l - for 30. Then roll up.
  Try not earlier than in a month.
  If it seems dry, you can sprinkle with minced garlic, heat up some vegetable oil and pour garlic on it. the flavor will increase, the eggplants will be even better.

The best recipe for eggplant caviar for the winter

eggplants - 3 kg,
  Bulgarian pepper - 300 g,
  onion - 300 g,
  tomatoes - 300 g,
  cilantro, parsley or basil
  garlic - 12-14 cloves,
  vegetable oil - ~ 100 ml,
  sugar to taste
  salt,
  pepper

• Eggplant wash, cut lengthwise into 2 parts, put on a baking sheet and brush slices with vegetable oil.
• Bake in an oven heated to 230-250 ° C ~ 25 minutes.
• Chop the eggplant chop with a knife.
• Peel and chop the onion.
• Pepper wash, remove the seed box and cut into small cubes.
• Remove peel from tomatoes and grate or grind in a blender.
• Heat oil in thick-walled dishes.
• Put onion in butter and fry for about 2 minutes.
• Add pepper and fry, stirring occasionally, ~ 5-7 minutes.
• Add tomato paste to onions and peppers, mix and cook on low heat, stirring occasionally, ~ 5 minutes.
• Add the eggplant pulp, mix and simmer, stirring occasionally ~ 7-8 minutes.
• Peel the garlic and put it through the garlic press.
• Wash, dry and chop greens.
• For eggplants add garlic, herbs, salt, a little sugar, pepper.
• Mix everything and simmer ~ 5-7 minutes.
• Spread hot caviar in sterilized jars and cover with sterilized lids (do not close).
• Banks with caviar are put in a saucepan with warm water, water in a saucepan is brought to a boil and sterilized ~ 10-15 minutes (time per 0.5 liter jars).
    Banks roll up and wrap well to cool.
• Store spawn in a cool place. Eggplant "like mushrooms"

  4 kg eggplant
    garlic to taste
    vegetable oil

  For the marinade:
    5 liters of water
    0.5 liters of vinegar
    1 cup salt

  Wash the eggplants, cut into cubes. Prepare the marinade, to do this, mix water, vinegar, salt in a saucepan and boil. Put eggplants in boiling marinade and cook them in portions for 5 minutes. Lay the eggplants in sterilized jars and sprinkle them with chopped garlic. Fill the eggplant with hot vegetable oil. Banks roll up.

  Eggplant for the winter: favorite recipe

  3 kg - eggplant.
    1 kg - sweet pepper.
    1 PC. - bitter pepper.
    300 g - garlic.
    1 cup - 9% vinegar.
    1 cup - sunflower oil. And a half cup for frying.
    1 cup of sugar.
    1.5 Art. spoons - salt.

  Eggplant mode rings of approximately 1.5 cm. Then fry, and lay in a large bowl.
    In the meat grinder we twist all the vegetables. Pour sugar into eggplants, then vinegar, sunflower oil, and salt. Stir. We impose in banks. Then pour cold water into the pot, and put the jars.
    Sterilized 40-45 minutes. Roll up! Well, as always, we wrap in a blanket until it cools completely.

  Eggplant "Spark"

  5 kg - blue.
    Brine:
    5 l - water.
    0.5 kg - salt.

  Marinade:
    1 cup - sunflower oil.
    1 cup - 9% vinegar.
    100 g - garlic.
    2-3 bitter perchins.
    2-3 sweet peppers.
    Pepper is better to take a ripe, bright red. Then it looks very appetizing.

  Twist garlic and pepper in a meat grinder, mix everything, and put in 2 hours in the refrigerator.
    Blue cut rings of the same thickness. Soak in brine, under the yoke of 6 hours.
    Then squeeze the blue, and fry on both sides, in vegetable oil until golden brown.
    Then dip each ring in the marinade and put in jars.
    Sterilize 1 liter cans for 15-20 minutes. Roll up the covers.

  Eggplant Heh: Homemade Recipe

  4 kg of eggplants
    500 g onions
    500 g sweet pepper
    200 g dill greens
    3 tbsp. spoons of vinegar essence
    200 g of garlic
    1 pod hot pepper

  Eggplant cut into strips. Salt tight and leave for 3 hours. Then squeeze the eggplants and fry in portions in vegetable oil.
    Add onions, cut into half rings, sweet pepper - thin ringlets and chopped dill.
    Mix everything with vinegar essence and leave for 2 hours, stirring occasionally. Then add the finely chopped garlic and hot pepper. Spread in clean jars, close them with lids. Keep jars in a cool place.

  Bulgarian vegetable salad Manzho with eggplant for the winter: a recipe

  Tomato - 3 kg
    Eggplant - 2 kg
    Bulgarian pepper - 2 kg
    Onions - 1 kg
    Carrots - 300 g
    Garlic - 1 head
    Vegetable oil - 200 g
    Vinegar 9% - 100 g
    Salt - 100 g
    Sugar - 100 g
    Ground black pepper - 0.5 tsp.
    Bitter pepper - 1/5 pod

  In a meat grinder, twist the tomatoes.
    Eggplant cut into slices.
    Pepper chop straws.
    Onion cut into half rings. Grind in a meat grinder bitter pepper, carrot, garlic. All vegetables combine.
    Add sugar, salt, vinegar, pepper and vegetable oil.
    Bring the vegetables to a boil and simmer for 40 minutes.
    Pour mango salad into dry sterilized jars and roll up.

In full swing, you have already tried a lot of my recipes, and you only have to learn even more interesting recipes. About one of these recipes, I want to tell you today. We will cook delicious fried eggplants with nuts for the winter, with garlic and parsley.

I do not promise that the recipe for eggplant with nuts for the winter is simple and not troublesome: you will have to tinker a bit in the kitchen for this delicious snack. So if you have helpers, invite them to take part in cooking eggplant and walnuts for the winter.

And as a reward for your hard work, you will get a great eggplant snack with nuts and garlic at the exit, which will not only diversify your winter menu, but also be a welcome snack on a festive table.

Regular guests and friends of the Home Restaurant site - they know that I never fry eggplants in a pan: be it, or blanks. Instead of the exhausting process of roasting eggplant, I suggest baking the eggplant in the oven. Believe me, in the finished form, cooked in this way eggplant with walnuts for the winter is no different from fried in a pan.

I hope I convinced you to cook eggplants with nuts and garlic for the winter? Then go with me to the kitchen, where I will tell you in all details and show you how to cook eggplants with walnuts!

Ingredients:

• 1 kg. eggplant
• 100 gr. garlic
• 1 cup of walnuts
• 1 cup vegetable oil
• 1 pod hot pepper
• ½ bunch parsley
• 3 tbsp. 9% vinegar
• 1.5 tsp salt

* Glass of 200 ml.

Output: 2 cans of 0.5 liters.

How to cook eggplants with nuts for the winter:

Eggplant mine, cut the tails, and cut into rings with a thickness of not more than 0.5 cm. It should be approximately as in my photo.

Pour some vegetable oil on a baking sheet, and lay out eggplant mugs. From above we grease eggplants with vegetable oil using a cooking brush. In total, you will have two baking sheets of 60x60 cm and will leave 150 ml. vegetable oil. We send eggplants to the oven, heated to 200 degrees. for 25-30 minutes.

While the eggplants are baked, let's do a nut filling. Chop the nuts in a blender, finely chop the parsley, skip the garlic through a press, and don't forget the hot peppers.

Add salt, vinegar, and mix until smooth.

Put the finished eggplant ringlets on a plate and let them cool slightly.

Next layers laid in sterilized jars of fried eggplant, alternating them with nut filling. Eggplants are laid with the help of a fork, and stuffing with a spoon. If you have left the oil after baking eggplant - distribute it evenly in jars.

Eggplant jars are placed in a pan with a napkin, and pour cold water over the hanger cans. Cover jars with sterilized lids, and sterilize from the moment of boiling: half-liter jars 15 minutes, liter 20-25 minutes.

We take the cans out of the water, and roll them up with the key, or screw the lids on. Turn the jars with eggplant lids down and wrap in a blanket until it cools completely.

After a day, eggplant with nuts for the winter will be ready, and you can safely take a sample. It is possible to store such eggplants with walnuts at room temperature, but away from sources of heat and light.

The recipe for eggplant with nuts for the winter can be slightly simplified: cut the eggplants not into ringlets, but into cubes, and bake in the oven in the same way, spreading the eggplants in a thin layer over the baking tray.

Parsley in the recipe can be supplemented with any other herbs that you like: dill, basil, cilantro, etc.

Vinegar can be poured directly into the jar: one half-liter jar will take 1.5 tbsp. 9% vinegar.