Eggplants behave well in various preparations, so they are often cooked for the winter. Eggplant billets are perfectly stored and will help you more than once in the winter.

  What can be done from the "little blue ones"? Yes, a lot of things - all the recipes in which you can use eggplant, to list is simply not realistic. If you wish, you can prepare salted eggplant, make them caviar - it tastes very much like mushroom, and different snack salads have proven themselves to be excellent.

Many note that the taste of the eggplant blanks is unusual, reminiscent of mushroom and in its own way original. It is unlike any other, and to evaluate it, winter eggplant blanks need to be tried.

The best eggplant recipe for the winter - lick your fingers

  One of the best recipes for cooking eggplant for the winter I consider “blue” in combination with vegetables and tomato sauce. It turns out very tasty.

Ingredients:

• eggplant - 460 grams;
• meaty tomatoes - 250 grams;
• sweet pepper - 280 grams;
• onion turnip - 260 grams;
• hot pepper - to taste;
• garlic - 40 grams;
• salt - 10 grams;
• sugar - 20 grams;
• tomato sauce - 360 ml;
• vinegar - 45 ml;
• vegetable oil - 100 ml;
• paprika and other spices to taste.

Cooking:

1. First, let's prepare the vegetables. They must be rinsed under running water and drained on a towel.
2. Eggplant must be cut in half, after cutting off the tails. Now we cut each particle across in the form of large whetstones.

You don’t need to grind here, because in the end you will get not a beautiful vegetable snack, but an ordinary eggplant caviar.

1. We cut tomatoes into four parts.

For the workpiece, it is desirable to absorb those that are stronger. The cream grade is well suited.

1. Peppers are also cut in half, remove the seed box and be sure to cut the white partitions. They give a light bitterness - not everyone likes it. Then we cut the peppers in thick strips, about the same thickness as the eggplant.
2. We clean the onions from surface scales and cut them in the form of large half rings. After that, we disassemble it with our hands.
3. Take a stewpan with high sides and pour oil into it.
4. We spread all the prepared vegetables into it and mix gently. Turn on a little heat and fry the vegetable mixture for about 10 minutes. During this time, the vegetables are fried, and an appetizing crust forms on them. The main thing is to ensure that they do not burn.
5. It's time to salt and sweeten the future workpiece. You can also put garlic and spices. Here you can focus on your taste.
6. Add tomato sauce, mix everything and stew eggplant with vegetables for another 20 minutes. Shortly before the completion of cooking - in 5 - 7 minutes - pour vinegar.
7. After the required 20 minutes have ended, we lay out the finished vegetable mixture in pre-sterilized jars and roll it under iron lids, ensuring complete tightness.

Banks are sure to turn upside down, i.e. put them on the lids and insulate. You can put them on a warm blanket, and then wrap them up with them. In this form, the workpiece should stand for 24 hours. After that, the eggplant can be stored in a cool place, for example, in the cellar.

Cooking eggplant for the winter with mugs of garlic - appetizer "Spark"

  Another version of a sharp eggplant appetizer for the winter, known as the “Spark”.

Ingredients (for seven 500 ml jars):

• blue ones - 3 kg;
• sweet pepper - 1 kg;
• garlic pulp - 200 grams;
• cayenne pepper - to taste;
• vegetable oil - 125 ml;
• 9% vinegar - 200 ml;
• granulated sugar - 170 grams;
• salt - 1.5 tablespoon;
• vegetable oil - it will be used only for frying.

Cooking:

1. Eggplant can be used in any variety, the main thing is that they are not overripe. We need sturdy vegetables. We wash them and cut them into circles 1 cm thick. This is an important point, because if you cut them thinner, then when frying the eggplant will fall apart.

1. In this recipe, you do not need to fill them with salt. The appetizer turns out to be quite spicy, and the typical bitterness for eggplant will not be felt.
2. Fry circles in vegetable oil. To speed up the process, you can use several pans at once.

1. Eggplants love oil and absorb it like a sponge, so you will need to periodically add it to the pan.
2. Wash the pepper, peel and pass through a meat grinder along with cloves of garlic and hot pepper. At this stage, you can control the severity of the finished snack - it will all depend on how much chili you put.
3. We shift the pepper mass into the pan, pour the oil, vinegar, put sugar and salt. Cook our filling with minimal heat from the moment of boiling for about 15 minutes.

1. Banks in which you will lay out the workpiece must be sterilized in advance. To do this, use the oven - put jars in it and set the temperature to 110 ° C. Enough 10 minutes after the oven warms up. Boil the lids separately.
2. At the bottom of a slightly cooled can, put a little sauce, then a layer of eggplant and again the sauce. We alternate the layers, filling the jar approximately to the level of the shoulders. If you make it full, then during sterilization the sauce will splash out.

Half-liter cans need to be sterilized for 30 minutes, and liter for half an hour. Then roll up a snack and leave to cool, wrapping yourself in a warm blanket.

Before serving, eggplants need to be thoroughly cooled in the refrigerator.

Eggplant for the winter like mushrooms - recipe without sterilization

  Fried eggplant to your taste really resembles mushrooms. Especially if you add garlic to them during cooking.

  Ingredients:

• eggplant - two kilograms;
• a couple of bay leaves;
• salt;
• fresh parsley;
• refined vegetable oil.

For marinade:

• water - 160 ml;
• vegetable oil - 160 ml;
• 9% vinegar - 160 ml.

We start cooking:

1. Eggplant needs to be washed and cut off their tips. Then we cut them into small cubes - about 2x2 cm.

To remove the characteristic bitterness from the eggplant, transfer the prepared vegetable to the basin and sprinkle generously with salt. Stir and let stand for about an hour.

1. Peel and chop the onion in the form of half rings, and chop the parsley.
2. We assume that an hour has passed. We wash the eggplants under running water, laying them in a colander. This will save them salt. Let the vegetables drain.
3. In a pan or stewpan, heat the oil and fry the eggplants on it until a crust appears. Let them brown and become beautiful.
4. We lay out the fried eggplant in pre-sterilized jars, slightly tamping them.
5. Now you need to prepare the fill. Boil water, pour vinegar and vegetable oil. Bring to a boil again and pour the eggplant. Seal and insulate immediately.

Eggplant tastes no different from mushrooms. Before serving, you need to put chopped garlic or onions in them - as you like - and pour “with a smell” vegetable oil. And then they definitely cannot be distinguished from mushrooms.

If you are afraid that the blanks will not “stand”, then you can sterilize the banks. For half a liter it is 10 minutes, and for liter - 15 minutes.

Mother in law eggplant tongue for winter

Mother-in-law's tongue is an excellent eggplant appetizer, which is now the time to cook. The blue ones are already in full spirits and are ready for collection. If you like workpieces sharper, then this eggplant recipe is just for you.

Ingredients (for 8 cans of 500 ml each):

• 4 kg medium-sized eggplant;
• per kilogram of meaty tomatoes and sweet (already fully ripe) bell peppers;
• a glass of garlic grated on a fine grater;
• chili pepper;
• a glass of vinegar (9%);
• vegetable oil;
• two tablespoons of granulated sugar;
• a tablespoon of salt.

Cooking:

1. Rinse eggplant and cut ponytails. Now they need to be cut into thin longitudinal plates. Pour salt well and leave for an hour and a half, so that all bitterness comes out of them.
2. At this time, will make the sauce, which will be used for pouring.
3. According to the cooking scheme, it resembles adjika. We wash the tomatoes, peel the onions, remove the grains and white partitions from the sweet pepper. Skip the workpiece through a meat grinder, adding hot pepper to the vegetable mixture. Seeds must be removed from it. Otherwise, get a real dragon fill!

1. We shift the resulting mixture into a pan. Salt it and sweeten it. Immediately pour the vinegar. Bring to a boil and cook for 5 minutes. Remove from the stove. Set aside.
2. Wash eggplant from salt and fry on each side until golden brown.
3. Now he will deal with the packaging of snacks. At the bottom of the sterile jar, pour a spoonful of hot sauce and put fried eggplant on it. Press lightly and pour the sauce again. Repeat the layers until the jar is filled, which we then roll under the lid.

Turn the workpiece upside down and wrap it in a blanket until it cools completely.

Bon appetit and to new recipes!

An appetizing, savory appetizer without mayonnaise is often called by people - eggplants "twinkle" - this is a find for lovers of spicy, unusual and tasty dishes from vegetables for the winter, prepared without sterilization. It can be prepared for food, but can be closed for the winter.

Preparing simply and quickly leaves the table. If you do not like very spicy dishes, you just need to reduce the amount of hot pepper and garlic to your liking. But this option is only suitable for food. In my family, this is a favorite dish, which is prepared for both food and for future use. Therefore, I share my favorite recipe for eggplant "Spark" for the winter, 5 kg prepared without sterilization in jars, which will help you eat this yummy all year round. For food, I usually cook half the norm and let stand for a day in the refrigerator.

Ingredients:

• 5kg eggplant.
• 350g of garlic.
• 100g of hot bright red pepper variety Lamb horn (you can take another burning).
• 300g vinegar 9 percent.
• 500g of sweet Bulgarian orange - red pepper.
• Sunflower oil for frying (about a liter) and salt.

How to cook eggplant light: a recipe for winter without sterilization

1. Processing eggplant.

Wash eggplant, cut off noses and ponytails. The skin does not need to be cleaned. Cut into slices 2-3cm thick and put in a deep pan. Spread in layers and pour over coarse salt. To sustain 3 hours constantly stirring at room temperature.

2. Cooking seasoning.

Twist in a meat grinder 350 g of garlic, 100 g of bitter red pepper and 500 g of sweet pepper in red shades. Pour vinegar. Seasoning will be sharp and sour. Better not to try it.

3. Preparation of cans.

For 5 kg of eggplant you will need 5 liter cans and 5 plastic caps for hot preservation. Washing cans and lids with soda. We put a pot of water on the stove and bring it to a boil. We put the lattice on the pan and put the jar on top of it. We sterilize for 10-15 minutes. Next we put water for the lids. We heat it to 80 degrees. And before you close the jar with a lid, lower it in hot water for 2 minutes and put it on the jar quickly.

4. Frying eggplant and packing in cans.

Slightly peel the aubergines from salt (you can rinse) and fry on both sides until they are wheaten. I remove the jar from sterilization, and while it is warm, I immediately begin to lay eggplant and seasoning in it. At the bottom of the can, I pour a couple of tablespoons of seasoning. Then I put the eggplant. Then seasoning, then blue again, seasoning and so on.

Each time I press the layers firmly with a spoon so that there are no voids. When the can is filled to the shoulders, pour a few tablespoons of odorless oil into the pan. Bring it to a boil and pour into a jar. Dip the lid in heated water and close the jar. Leave to cool on the table. When the banks are completely cooled, they can be hidden in the refrigerator or lowered into the cellar. If you want to cook for food, then add the fried eggplant in oil to the gravy. Stir and leave to infuse until the morning. Bon Appetit!

My eggplant, cut into circles. Do not grind - if the pieces are too thin, after frying you will get holey flat pancakes, and after pouring the marinade with a fork, you can pick up only the skin. I usually cut into 7-8 mm pieces (about a centimeter).

Salt, wait for the eggplant to pour juice, fry on both sides over low heat. Wash and clean the pepper, remove the stalk. In hot pepper, you can leave the bones - they will give extra sharpness.

Through the meat grinder, we pass all the pepper and garlic. It turns out a beautiful gruel! In a saucepan or pan, heat oil and pour into pepper. Caution, will hiss and gurgle! Salt, add the vinegar.

In a dish with a lid (or washed cans - if you are going to preserve eggplant), lay out a layer of eggplant. Pour the sauce generously. Again a layer of eggplant. Sauce again - and so on until the fried blue circles are over. The appetizer that you want to serve immediately should be marinated at least one day, so put it in the refrigerator and wait until the eggplants are combined with pepper. Sterilized canned "Twinkle" and close with covers. Bon Appetit!

   Calories: Not Specified
   Cooking time: Not indicated

Tasty eggplants, if cooked correctly, will be enjoyed even by those who do not like them very much. Today, such a recipe - eggplant "Spark", a recipe for winter without sterilization simplifies the process and makes the preparation easy to prepare. To say that it is tasty, it means to say nothing, the eggplants are simply incomparable, in combination with sweet pepper and garlic, just some kind of firework of taste is obtained. Eggplant “Spark” will do absolutely everything, but it’s still delicious to serve them as a snack - grease fresh slices of bread with butter, spread the workpiece on top - with a cup of tea you get a delicious snack! I suggest you cook this.

- eggplant - 1 kg .;
- sweet pepper - 4 pcs.;
- tomatoes - 3 pcs.;
- hot pepper - 1 pc.;
- garlic - 1 head;
- vegetable oil - 100 ml .;
- vinegar - 75 ml .;
- salt - 1 tsp;
- sugar - 1.5 tbsp

Step by step recipe with photo:

  If you doubt the procurement of eggplant for the winter, prepare a small portion for a sample, so you will surely be convinced of the excellent taste of the harvest. Wash and dry eggplant, cut into medium-sized cubes. In principle, such a workpiece has a lot of variations, eggplant can be cut into cubes or rings, or with cubes. Also with cooking, they can be fried or baked in the oven.




  Prepare the remaining vegetables for the sauce - wash the tomatoes, wash and peel the sweet pepper, hot pepper and garlic.




  Baked eggplant or fry in vegetable oil. After eggplant, transfer with a clean spoon to a bowl or plate.




Grind tomatoes, two types of peppers and garlic in a blender and take a sharp test, add a little pepper or garlic if desired. Such a sauce should be boiled for two minutes, pour vinegar into it.

  Put fried eggplant and sauce in layers in a jar. In this way, fill the entire jar, shake the jar several times so that the eggplants fit snugly together. See how to cook and such.




  Tightly screw the filled jar with a sterile lid and put upside down, cover and put in a cool place in a day. That’s all, “Twinkle” is ready for the winter!




Good appetite!