Eggplant snacks canned. The best eggplant recipes for the winter with and without sterilization: a step-by-step guide. Eggplant for the winter with garlic

Eggplants do well in various preparations, so they are often prepared for the winter. Eggplant blanks are perfectly stored and will help you out more than once in winter.

What can be done from the "blue ones"? Yes, a lot of things - all the recipes in which eggplant can be used are simply not realistic to list. If you wish, you can prepare salted eggplants, make them caviar - it tastes very similar to mushroom, and various snack salads have proven themselves well.

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

The best eggplant recipe for the winter - you will lick your fingers

One of the best recipes for preparing eggplants for the winter, I consider “blue ones” in combination with vegetables and filled with tomato sauce. It turns out very tasty.

Ingredients:

• eggplant - 460 grams;
• fleshy tomatoes - 250 grams;
• sweet pepper - 280 grams;
• turnip onion - 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 need to be rinsed under running water and dried 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 sticks.

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

1. Cut the tomatoes into four parts.

For harvesting, it is desirable to take those that are stronger. Well suited variety "cream".

1. We also cut the peppers in half, remove the seed box and be sure to cut out the white partitions. They give a slight bitterness - not everyone likes it. Then we cut the peppers into thick strips, about the same thickness as the eggplant.
2. We clean the onion from the surface scales and cut into large half rings. After that, we disassemble it by hand.
3. Take a saucepan with high sides and pour oil into it.
4. Put all the prepared vegetables in it and mix gently. Turn on a small heat and fry the vegetable mixture for about 10 minutes. During this time, the vegetables will be fried, and an appetizing crust will form on them. The main thing is to make sure 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 navigate to your taste.
6. Add tomato sauce, mix everything and simmer eggplant with vegetables for another 20 minutes. Shortly before the end of cooking - 5 - 7 minutes - pour in the vinegar.
7. After the prescribed 20 minutes are over, we lay out the finished vegetable mixture in pre-sterilized jars and roll it under iron lids, ensuring complete tightness.

Banks must be turned 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 it. In this form, the workpiece should stand for a day. After that, eggplants can be stored in a cool place, for example, in a cellar.

Cooking eggplants for the winter with circles of garlic - appetizer "Spark"

Another option for a spicy eggplant snack for the winter, known as "Spark".

Ingredients (for seven 500 ml jars):

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

Cooking:

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

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

1. Eggplant loves oil and absorbs it like a sponge, so you will need to periodically add it to the pan.
2. Peppers are washed, peeled and passed through a meat grinder along with garlic cloves and hot peppers. At this stage, you can control the hotness of the finished snack - everything will depend on how much chili you put in.
3. We shift the pepper mass into a saucepan, pour in oil, vinegar, put sugar and salt. We cook our filling with minimal heating from the moment of boiling for about 15 minutes.

1. The jars in which you will lay out the workpiece must be sterilized in advance. To do this, use the oven - put the jars in it and set the temperature to 110 ° C. 10 minutes after the oven is preheated is sufficient. Boil the lids separately.
2. At the bottom of a slightly cooled jar, put a little sauce, then a layer of eggplant and sauce again. Alternate layers, filling the jar to about shoulder level. If you make it full, then during sterilization the sauce will splash out.

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

Before serving, eggplant should be thoroughly cooled in the refrigerator.

Eggplants for the winter like mushrooms - a recipe without sterilization

Fried eggplant really tastes like mushrooms. Especially if you add garlic to them during cooking.

Ingredients:

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

For marinade:

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

Let's start cooking:

1. Eggplants need to be washed and cut off their ends. Then we cut them into small cubes - about 2x2 cm.

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

1. Peel and cut the onion into half rings, and chop the parsley.
2. We will assume that the hour has passed. We wash the eggplants under running water, putting them in a colander. This will get rid of the salt. Let the vegetables drain.
3. In a frying pan or saucepan, heat the oil and fry the eggplant in it until a crust appears. Let them brown and become beautiful.
4. We lay out the fried eggplants in pre-sterilized jars, lightly tamping them.
5. Now you need to prepare the filling. Boil water, add vinegar and vegetable oil. Bring to a boil again and pour over eggplant. Seal and seal immediately.

Eggplant tastes no different from mushrooms. Before serving, you need to put chopped garlic or onion in them - as you like - and pour over with "flavored" vegetable oil. And then you can’t really distinguish them from mushrooms.

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

Mother-in-law eggplant tongue for the winter

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

Ingredients (for 8 jars of 500 ml):

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

Cooking:

1. Rinse the eggplant and cut off the stems. Now they need to be cut into thin longitudinal plates. Sprinkle well with salt and leave for an hour and a half, so that all the bitterness comes out of them.
2. At this time, will make the sauce that 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. We pass the blanks through a meat grinder, adding hot pepper to the vegetable mixture. It is necessary to remove the seeds from it. Otherwise, get a real draconian fill!

1. Transfer the resulting mixture to a bowl. Salt it and sweeten it. Pour in the vinegar immediately. Bring to a boil and cook for 5 minutes. We take it off the stove. We set aside.
2. We wash the eggplants from salt and fry on each side until golden brown.
3. Now he will be engaged in packing snacks. At the bottom of a sterile jar, pour a spoonful of hot sauce and put fried eggplant on it. Press down lightly and pour over the sauce again. Repeat the layers until the jar is full, which we then roll up under the lid.

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

Bon appetit and see you for new recipes!

On the eve of the canning season, every housewife is going to make eggplant preparations for the winter. Indeed, in the season, vegetables for conservation cost a penny, and in winter it is so nice to open a jar of eggplant on a festive table, or just for dinner with a potato casserole.

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

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

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

Saute eggplant for the winter (you will lick your fingers)

If you like simple and not troublesome eggplant preparations, then you will definitely like my today's eggplant sauté recipe for the winter. We will cook eggplant sauteed for the winter without tedious sterilization, “fur coats” and lengthy preparation of ingredients. A portion of sauteed blue ones for the winter is small, everything is prepared very quickly and simply. And the result ... I promise you - you will lick your fingers! Recipe.

Georgian eggplant for the winter

Fried eggplants in spicy adjika with garlic…well, what could be tastier? By the way, Georgian-style spicy eggplants for the winter are prepared without sugar, in case you don’t like sugar in canned vegetables. Georgian eggplant appetizer for the winter is prepared with sterilization, and it will take more time to prepare the ingredients. See how to cook.

Mother-in-law's tongue from eggplant for the winter

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

Eggplant for the winter "Spark"

How to cook real eggplant "Spark", you can see.

Eggplant fried for the winter

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

Fried eggplant with garlic for the winter turned out to be incredibly tasty, and is no different from fresh seasonal eggplant. We will cook fried eggplants for the winter without sterilization, so get ready to do the preservation very quickly so that you can immediately send hot eggplant jars under the covers. Recipe with photo step by step.

Adjika eggplant for the winter

Most recently, I discovered a new recipe for myself - adjika with eggplant. To say it's delicious is an understatement! It's just amazing, honestly! I am sure that in the winter season such conservation will be very popular. Another plus of this recipe is the ease of preparation. You don’t really have to fiddle with the ingredients for a long time - you just need to chop them in a meat grinder. Recipe with photo.

Eggplant salad for the winter with rice

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

Spicy eggplant for the winter in a marinade

I asked a friend for this recipe for spicy eggplant for the winter. Yes, yes, she begged for it - once I tried an amazing spicy eggplant appetizer at her place and just disappeared: I liked it so much. And the friend was in no hurry to share the recipe: she apparently wanted to be the unique owner of such a successful recipe. But, in the end, I persuaded her, and in my cookbook, a spicy eggplant appetizer for the winter took pride of place. It is really, well, very spicy - thanks to the red pepper and spicy - because of the garlic. Another highlight of this appetizer is a delicious marinade with vegetable oil and vinegar. See how to cook.

Eggplants like mushrooms for the winter

Do you know that you can close eggplants like mushrooms for the winter? Yes, yes, both their taste and appearance will be very similar to honey mushrooms or butter. This recipe was shared with me by a neighbor - she has been preserving eggplant in this way for a long time, and this preparation is always one of the first to diverge from her. Somehow she treated me to such fried eggplants like mushrooms, and I really liked them. Recipe with photo see

Eggplant and peppers in tomato sauce

I want to introduce you to an excellent preparation of eggplant for the winter. Why excellent? Because everything in it is the way I like it: it is prepared simply and quickly, but it turns out delicious and very beautiful. If you love eggplants, have nothing against tomatoes and favor bell peppers, then you will also like this preparation. Recipe with photo.

Salad "ten" for the winter with eggplant

A dozen salad for the winter with eggplants is called so because for its preparation we need 10 pieces of various vegetables: eggplants, onions, sweet peppers and carrots. The amount of tomato for the recipe should be twice as much to make the salad juicy and fragrant. This delicious ten salad for the winter was prepared by my mother. See recipe with photo.

Eggplant salad for the winter "Autumn"

Looking for simple eggplant blanks for the winter? Pay attention to the eggplant salad for the winter "Autumn". How to cook eggplant salad for the winter "Autumn", you can see.

Eggplants for the winter with carrots, onions and garlic

You can see a detailed recipe with a photo of how to cook eggplant for the winter with carrots, onions and minke garlic.

How to freeze eggplant: a proven way with a photo

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

Eggplants in adjika for the winter

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

Eggplant salad for the winter "Vegetable Madness"

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

Eggplant for the winter in Korean

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

Salad for the winter of eggplant and beans

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

Eggplant in tomato for the winter

The recipe for eggplant in tomato, you can see.

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

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

Eggplant salad for the winter "Vkusnotiischa"

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

Eggplant caviar for the winter

How to cook eggplant caviar for the winter (recipe with step by step photos), you can see.

Eggplant for the winter with nuts

The season of eggplant preparations is in full swing, you have already tried a lot of my recipes, and you have yet 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. See the recipe with step by step photos.

Eggplant salad for the winter "The Magnificent Four"

Very tasty and simple eggplant salad for the winter without vinegar. Recipe with photo.

Eggplant appetizer for the winter with vegetables

How to cook a delicious eggplant appetizer for the winter with vegetables, I wrote.

Marinated eggplant for the winter with bell pepper

I offer you another simple recipe for preserving eggplant with red bell pepper in garlic marinade. Delicious pickled eggplants for the winter are very fragrant and are perfectly stored all winter. See how to cook.

Eggplant fried for the winter (mother's recipe)

Ingredients:

• 3 kg. eggplant
• 4 heads of garlic
• 2 hot peppers
• 1 liter sunflower oil
• salt and sugar to taste
• spices of all kinds to taste

Cooking:

My eggplant, cut into round pieces, salt and leave for half an hour, so that bitterness comes out of the eggplant.
Fry in sunflower oil until golden brown. when all the eggplants are fried, add more oil to the oil remaining after frying the eggplant.
We divide the garlic in half - we cut half into slices, we press the other half through a garlic press. Capsicum finely chopped.

Eggplant blanks: "Golden Recipes"

4.3 (85.33%) 45 votes

Guests from the far south - eggplants - cannot be called such a rarity on the table of the average Russian. Housewives have long mastered the recipes for cooking fried and salted “blue ones”. A little lower you can find recipes for harvesting a delicious, healthy vegetable for the winter, their feature is simplicity, accessibility, and excellent taste.

Delicious eggplant for the winter - step by step recipe with photo

Eggplants have excellent taste, so they try to prepare them for a long time by any means. The most famous is conservation. But you can cook an original appetizer of eggplant and vegetables without the use of a seamer and a sterilization process. Such a blank will be stored for 2 to 3 months.

Your mark:

Cooking time: 45 minutes

Quantity: 5 servings

Ingredients

• Eggplant: 2 kg
• Garlic: 3 cloves
• Bow: 3 head.
• Greens: bunch
• Sweet pepper: 3 pcs.
• Hot pepper: optional
• Salt: 120 g
• Vinegar: 120 ml
• Water: 50 ml
• Sugar: 40 g
• Sunflower oil: 120 ml

Cooking instructions

At the initial stage of cooking, it is necessary to prepare eggplants. To do this, cut each eggplant alternately lengthwise into 4 parts.





Then put the eggplants into the boiling brine. Cook them for 5-7 minutes.



After the eggplants have boiled for the right amount of time, they need to be put in a sieve to drain excess water. Let the pieces cool, and then cut them into medium-sized cubes.





Peel the onion and cut into small cubes.



Chop the greens as small as possible.



Cut sweet pepper into small strips.



To add spice and piquancy to the salad, add bitter pepper to it. To do this, clean it and cut it into small strips.



Put all the prepared vegetables in a deep bowl one by one. Last but not least, eggplant.



At the final stage, add vinegar, water, sugar and oil to the vegetables. Salt does not need to be added. Eggplant took the right amount of salt during cooking.



Thoroughly mix all the components of the workpiece and leave it for several hours. During this time, all vegetables will be saturated with marinade.



We lay out the finished workpiece in jars with twist lids. In total, you get 2.5 liters of salad.



Salad can be used at any time immediately after preparation. Harvesting "Autumn" goes well with potatoes, meat and porridge.

How to cook eggplant salad for the winter

Eggplant salad for the winter is the most popular dish among the preparations. A little diligence and diligence in the fall, but in the winter at any moment a tasty, fortified dish is on the table. It can be served as a salad, as a side dish, and even as an independent meal, for example, in a vegetarian diet or for weight loss.

List of ingredients(for every 6 kg of eggplant):

• Bulgarian pepper (large, fleshy) - 6 pcs.;
• salt - 2 tbsp. l.;
• hot red pepper - 3-4 pods;
• sugar - 1 tbsp.;
• garlic - 3-4 heads;
• vegetable oil (preferably olive, sunflower) - 0.5 tbsp.;
• 9% vinegar - 0.5 tbsp.

Cooking steps:

1. Prepare glass containers, wash thoroughly, sterilize.
2. Prepare eggplant - wash, do not peel, but cut off the tails.
3. Then cut into cubes (first along 8-12 strips, then across, 2-4 cm long).
4. Salt the vegetables, mix, press down a little, leave for 1 hour, rinse. The procedure is necessary in order for the bitterness to go away.
5. Boil eggplant slices in boiling water for 5 minutes (medium fire), drain the water.
6. Prepare sweet pepper - wash, peel, cut off the tails, remove the seeds. Peel and wash the garlic.
7. Peppers with garlic will be required to prepare the marinade. Why twist the vegetables through a meat grinder, do the same with hot peppers.
8. Put salt, sugar in the marinade, pour in oil and vinegar, put on fire, boil.
9. Pour the boiled eggplants with the resulting marinade, boil everything together for another 5 minutes.
10. Arrange the salad in sterilized glass containers, and cork with lids. Experienced housewives recommend insulating jars (for example, with a fur coat or blanket) to keep warm, that is, for additional sterilization.
11. Remove in a cold place in the morning.

Recipe for spicy eggplant for the winter

The little blue ones are good friends with other vegetables, the most delicious preparations are those in which the company of eggplant is onion or garlic.

List of ingredients:

• little blue ones - 2 kg;
• salt;
• garlic - 200 gr.;
• vinegar (9%) - 100 ml;
• sweet pepper (color does not matter) - 6 pcs.;
• hot pepper (hot) - 4-5 pcs.;
• refined vegetable oil for greasing the pan.

Cooking steps:

1. Eggplants do not peel, just wash thoroughly, cut off dark places and ponytails. Sliced ​​​​in circles, thickness - 0.5 cm. Before cooking, add salt, drain the juice, in this way they get rid of bitterness. Wash the pepper, remove the seeds and stalks, peel the garlic, wash.
2. The difference between the recipe is not frying, but baking blue ones. Grease a baking sheet with vegetable (any) oil, lay out the mugs. Moreover, you need to lay out in one row, filling the baking sheet as much as possible. Heat the oven to 250 degrees. Continue the baking process for 10 minutes.
3. The preparation of the marinade is also a classic of the “genre”. Twist the peppers through a meat grinder, send the garlic there. Bring mixed vegetables to a boil over medium heat. Pour in the vinegar and bring to a boil again. The marinade is ready, you can "collect" together.
4. Place baked eggplants in sterilized jars in layers, alternating with vegetable marinade. Professionals recommend sterilizing this snack, for half-liter jars 20 minutes is enough.
5. Part of the snack can be left, stored in a cold place. A day later, the dish can be put on the table.

Eggplant in Korean - original preparation

Koreans are great, they conquered the whole world with their dishes. But Russian housewives did not lose their heads either, they revised Korean cuisine and learned how to make preparations no worse than cooks from the Land of Morning Calm.

List of ingredients:

• little blue ones - 2 kg;
• sweet bell pepper - 5 pcs.;
• carrots - 4 pcs.;
• garlic - 1 large head;
• onion - 4 pcs. (large);

Fill:

• oil - 150 ml;
• vinegar 9% - 150 ml;
• salt - 2 tsp;
• a mixture of peppers;
• sugar - 2 tbsp. l.

Cooking steps:

1. Eggplants are the first to be used, they need to be washed, cut, boiled in salted water. 10 minutes of cooking is enough, more is undesirable, it can turn into porridge. Drain the water.
2. Prepare the rest of the vegetables, wash them, peel them, cut the pepper into small strips, onion rings or half rings, grate the carrots on a special grater, as for a Korean marinated dish. Mince the garlic with a garlic press.
3. Prepare the filling - mix everything, add all the vegetables to it. Simmer for 15 minutes, no more, vegetables are ready.
4. It's time to quickly package it in sterilized jars, otherwise the household will come running, and there will be nothing left before winter!

Eggplant for the winter with garlic

Another recipe where eggplant and garlic act as the main "heroes". The peculiarity of this proposal is that they are “companied” by walnuts, which give the appetizer a piquant taste.

List of ingredients at the rate of 1 kg of blue ones:

• walnut, peeled from the shell and partitions - 0.5 tbsp.;
• garlic - 100 gr.;
• 6% vinegar - 1 tbsp.;
• mint, salt.

Cooking steps:

1. For such a snack, you need to take young eggplants that do not yet have seeds. Wash, do not clean. Trim the stalk, cut lengthwise into two parts.
2. For 2-3 minutes, put in salted boiling water (a quick way to get rid of bitterness). Take it out of the water, put it under pressure.
3. Prepare the rest of the ingredients. Disassemble the garlic into slices, peel, rinse. Grind the nuts in a blender or just chop finely. Chop the mint. Combine garlic, nuts and mint, salt the mixture.
4. Fill the blue halves with the resulting spicy mixture, put in sterilized glass containers. Pour the appetizer with a mixture of vinegar and water (proportion 1: 1).
5. Store in a cold place, although such a tasty dish will not last long.

Delicious fried eggplant recipe

Fried blue ones are very tasty, but require some skills when cooking. It is known that bitterness is present in them, if you do not get rid of it, you can say that the dish will be spoiled. Fried eggplant is good, but parsley and walnuts are amazing.

List of ingredients:

• eggplant - 1 kg;
• walnuts, peeled - 0.5 tbsp.;
• parsley - 1 bunch;
• mayonnaise sauce - 100 gr.;
• frying oil.

Cooking steps:

1. To prepare eggplant means to wash, peel. Cut, for example, into circles, the thickness of which will be no more than 0.5 cm. Sprinkle with salt and put under the press, bitterness will go away with the juice.
2. Fry eggplant on both sides, a light pink crust is welcome. Place the circles on a dish in a single layer.
3. Prepare the filling, mix the washed and chopped parsley with finely chopped nuts and mayonnaise sauce.
4. Put some filling on each circle. You can decorate with parsley leaves or dill.
5. It remains to invite the family for a tasting.

How to cook the blank "Eggplant like mushrooms"

Many housewives know that if you cook eggplant correctly, it will be difficult to distinguish them from pickled mushrooms. They are similar in appearance, texture, and, most importantly, taste.

List of ingredients based on 10 half-liter containers:

• garlic - 300 gr.;
• bay leaf - 10;
• peppercorns - 20 pcs.;
• eggplant - 5 kg;
• dill - 300 gr.;
• oil - 300 ml;
• filling - 3 l. water, 1 tbsp. 9% vinegar, 4 tbsp. l. water.

Cooking steps:

1. Prepare the eggplant in the classic way, do not peel, cut into cubes, boil, adding vinegar (according to the norm) and salt to the water.
2. Mix garlic crushed through a garlic press, finely chopped fresh dill, vegetable oil in a container.
3. Add eggplant to this spicy-aromatic mixture, mix, arrange in jars.
4. The sterilization process will take 20 minutes, but in winter a truly culinary masterpiece awaits the hostess and guests.

Eggplant preparation "Teschin language"

The recipe got its name, most likely, from some loving son-in-law. The eggplant in it is quite spicy and spicy, it can be seen and reminded the man that you need to keep your eyes open with your mother-in-law.

List of ingredients(based on 4 kg of eggplant):

• tomatoes - 10 pcs.;
• salt - 2 tbsp. l.;
• Bulgarian pepper large and sweet - 10 pcs.;
• pepper (red, hot) - 5 pcs.;
• garlic - 5 pcs.;
• sugar - 1 tbsp.;
• oil (any refined) - 1 tbsp.;
• 9% vinegar - 150 ml.

Cooking steps:

1. Prepare the little blue ones in the classic way: rinse, cut into circles, salt, leave, drain the juice (bitterness will also go away with it).
2. Prepare the rest of the vegetables, peel the sweet pepper from the stalk, seeds, wash. Peel the garlic. Wash the tomatoes thoroughly, scald with boiling water, remove the skin.
3. Grind peppers (bitter and sweet), garlic and tomatoes in a puree using a meat grinder or blender.
4. Bring the filling to a boil and, stirring, make sure that it does not burn, add oil, sugar and salt, vinegar (it is last).
5. In the same container (it should be large) put the eggplant. The quenching process lasts 20 minutes, but it does not need to be sterilized. It remains to pack and cork.
6. The snack for your beloved son-in-law is ready, it remains to find a bottle of a delicious drink for her.

"Lick your fingers" - a popular recipe for harvesting eggplant

At the mere thought of an eggplant appetizer, saliva begins to flow, only the housewives are sad because it takes a lot of effort. But there are recipes, one might say, primitive, but with a delicious taste.

List of ingredients:

• eggplant and tomatoes - 1 kg each;
• carrots - 0.25 kg;
• sweet pepper - 0.5 kg;
• garlic - 5 cloves;
• parsley - 1 bunch;
• salt - 1 tbsp. l.;
• sugar - 3 tbsp. l.;
• oil - 0.5 tbsp.;
• 9% vinegar - 50-100 ml.

Cooking steps:

1. The first is the preparation of vegetables, it will take a lot of time, but you can attract household members. Rinse eggplant under running water, cut into bars. Salt, leave for a while. Drain the juice bitterly.
2. Cut the peppers into large cubes, slice the carrots (do not use a grater, otherwise it will become porridge during the cooking process).
3. But the tomatoes, on the contrary, grind to a state of puree. Finely chop the garlic and parsley.
4. Combine all ingredients and seasonings, except vinegar.
5. Lettuce cook for 20 minutes, then pour in the vinegar, bring the platter to a boil.
6. Decompose immediately hot using sterilized jars and seal. Turn over, additionally wrap.

Delicious stuffed eggplant for the winter

The little blue ones with stuffing look very impressive, with some skill and the help of loved ones, any young housewife can cope with this recipe.

List of ingredients for each kilogram of eggplant:

• sweet pepper, carrots, garlic, 100 gr.;
• parsley and dill 1 bunch each;
• hot pepper - 1 pc.;
• salt - 2 tbsp. l.;
• 9% vinegar - 300 ml.

Cooking steps:

1. Wash the vegetables, do not peel the eggplant, do not cut it, just cut the stem. Blanch for 3 minutes in boiling water, for each liter of which add 1 tablespoon of salt.
2. Get out of the water, put under oppression. Time to prepare the filling, for which wash the vegetables, peel the garlic and peppers, chop finely using a food processor.
3. Make an incision on the eggplant, put the filling inside, then, connecting the edges tightly, place vertically in glass containers, pressing tightly against each other.
4. Add vinegar and put on sterilization, keep on low heat for up to 30 minutes. Cork. Beauty and taste are the two main components of this dish.

Eggplant for the winter with tomatoes and peppers

Among the large number of preparations, there is a recipe that is easy to remember, because you need to take 3 pieces of each type of vegetable.

List of ingredients:

• blue ones;
• Bell pepper;
• onion turnip;
• tomatoes.

Fill:

• 1 st. l. Sahara;
• 1 tsp salt;
• 1 st. l. 9% vinegar;
• 60 ml. vegetable oil.

Cooking steps:

1. Vegetables prepare, cut, mix.
2. In a container, mix the products for pouring, add vegetables there.
3. Start simmering on very low heat. Tomatoes will release juice, and there will be enough liquid.
4. Mix periodically.
5. After 40 minutes, pack, cork.

There are many recipes for winter eggplant salads, you can select them according to the products available. The main thing is to take into account little secrets during cooking.

1. Use only fresh, ripe vegetables for harvesting.
2. For the first time, cut and cook strictly according to the recipe. After its full development, you can experiment by choosing other methods.
3. Eggplant contains a bitter juice that must be removed before cooking. Or salt and leave, the second option is to blanch in hot water. In both cases, the juice must be squeezed out.
4. Blue ones are very fond of the company of peppers, tomatoes, carrots, they go well with hot spices and garlic. They love classic recipes and are ready for creative culinary experiments.

We are waiting for your comments and ratings - this is very important for us!

Marinated eggplant.

Ingredients:

• 3 kg eggplant
• 50 g garlic
• 3-5 bay leaves
• 10-15 black peppercorns

For marinade:

• 1.5 liters of water
• 50 g sugar
• 60 g salt
• 200 ml 9% vinegar

Cooking method:

Cut off the stalks of eggplants, 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 pressure. Put spices and garlic cloves at the bottom of sterilized jars. Fill jar tightly with eggplant. For the marinade, bring water with salt and sugar to a boil, pour in the vinegar. When it boils, remove from heat. Pour hot marinade over eggplant. Sterilize 1 liter jars for 20 minutes. Then roll up and turn over. Wrap jars with eggplants marinated according to this recipe until cool.

Marinated eggplant with peppers.

Ingredients:

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

For brine:

• 1 liter of water
• 30 g salt

Cooking method:

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

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Ingredients:

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

Cooking method:

For this delicious and quick recipe for pickled eggplants, you need to remove the stalk from vegetables, make a long side cut in the form of a pocket. Dip the eggplants in boiling salted water (30 g of salt per 1 liter of water) for 3-5 minutes. Then remove and squeeze under pressure to release bitterness. Grind greens and garlic, mix with salt. Stuff the eggplants with the mixture, place tightly in sterilized jars, pour over the brine, pour in the vinegar. Cover jars with lids and sterilize: 0.5 l - 15 min, 1 l - 25 min. Then roll up and wrap until cool.

Ingredients:

• 1.5 kg eggplant
• 150 g greens (celery, parsley, dill)
• 100 g onion
• 40 g garlic

For marinade:

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

Cooking method:

To pickle eggplants for the winter according to this recipe, you need to remove the stalk from vegetables, blanch in boiling salted water for 5 minutes. Then squeeze under pressure to release bitterness. Finely chop the greens and onion, add the garlic passed through the press. Make a slit lengthwise in each eggplant, put some stuffing inside. For marinade, bring water with salt and spices to a boil, pour in vinegar, remove from heat. Pour eggplants with hot marinade and put under oppression for 2-3 days. Then transfer to sterilized jars. Bring the liquid in which the eggplants were fermented to a boil and pour into jars. Sterilize 1 liter jars for 15-20 minutes. Then roll up and wrap until cool.

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

Salted eggplant with celery.

Ingredients:

• 5 kg eggplant
• 50 g garlic
• 10 g salt
• Bay leaf
• celery greens

For brine:

• 1 liter of water
• 70 g salt

Cooking method:

Before salting the eggplant, remove the stalks from the vegetables, make a deep incision 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 the garlic with salt, stuff the eggplant. Put a bay leaf, a little celery greens on the bottom of the salting container, put the eggplants on top and cover with the remaining greens. For the brine, boil water with salt, let cool. Pour the cold brine over the eggplants so that it completely covers the vegetables. Cover the container with a lid 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 eggplant
• 50 g garlic

For brine:

• 1 liter of water
• 50 g 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 saucepan, pour in boiling water, add salt (50 g of salt per 1 liter of water) and blanch the eggplants in brine for 3-5 minutes. Then remove and squeeze under pressure. Finely chop the garlic, stuff the eggplant. Pack vegetables tightly into a bowl. Prepare the brine by adding salt and spices to the water, bring to a boil, strain. Pour eggplants with warm brine, set oppression. Leave at room temperature for 3-4 days. Store the salted eggplant prepared according to this recipe in a cool place.

Ingredients:

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

Cooking method:

Before salting eggplants for the winter, they must be thoroughly washed, 10-12 punctures made with a skewer in various places. Dip in salted water (1 tablespoon per 1 liter of water) for 30 minutes. Then rinse and let the water drain. Finely chop the greens. Place the eggplants in a container, sprinkling with herbs, salt and compacting 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 eggplant
• 200 g carrots
• 50 g parsley root
• 50 g onion
• 20 g garlic
• 15 g parsley
• a few sprigs of celery

For brine:

• 500 ml water
• 20 g 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 eggplants in boiling brine, blanch for 5 minutes. Then remove and squeeze under pressure. Finely chop the carrot, parsley root, onion and parsley. Stuff the eggplants with the resulting mixture, tie with celery sprigs, place tightly in a container, sprinkle with finely chopped garlic. For the brine, bring water and salt to a boil, cool. Pour eggplants with warm brine, set oppression on top. Salted eggplants prepared for the winter according to this recipe are left at room temperature for 5-7 days. Then store in a cool place.

Eggplant tongues in tomato-vegetable filling.

Ingredients:

• 2 kg eggplant
• 2 kg tomatoes
• 1 kg onion
• 400 g bell pepper
• 300 g carrots
• 30 g salt
• vegetable oil for frying

Cooking method:

To preserve eggplant according to this recipe, the vegetables must be peeled, cut lengthwise with tongues, soaked in salted water for 40 minutes. Grind the rest of the vegetables with a blender or pass through a meat grinder, put the mass on the fire and simmer for 20 minutes after boiling. Rinse eggplant, dry, fry in oil on both sides until golden brown. 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 until cool.

Canned spicy eggplant.

Ingredients:

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

Cooking method:

Wash eggplant 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 out oil. Grind the garlic, mix with salt, sugar, vinegar and ground pepper. Lubricate the eggplants with the resulting mixture and put in sterilized jars, shifting with sprigs of greens. Bring the remaining oil to a boil, carefully pour into jars, sterilize for 10-15 minutes (the time is indicated for jars of 0.5 l).

As shown in the photo, canned eggplants according to this recipe must be rolled up, turned over and wrapped until cool:

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Ingredients:

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

Cooking method:

For this recipe for a canned salad for the winter, eggplant should 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 pass through a meat grinder, add salt, sugar, vegetable oil, bring to a boil, simmer for 15 minutes. Pour in the vinegar. Put eggplant in a boiling mass, simmer over medium heat for 20 minutes. Arrange the salad in sterilized jars, roll up, turn over and wrap until cool.

Ingredients:

• 3 kg tomatoes
• 2 kg eggplant
• 2 kg bell pepper
• 1 kg onion
• 200 g carrots
• 50 g garlic
• 50 g fresh hot pepper
• 200 ml vegetable oil
• 100 ml 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 into half rings. Grind tomatoes, hot peppers and carrots with a blender or pass through a meat grinder, put in a saucepan, bring to a boil, add oil. Put the chopped bell pepper, onion and eggplant to the vegetables, simmer for 30 minutes. Add salt, sugar, ground black pepper, chopped garlic, simmer for another 5-7 minutes. Pour in 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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Sauté eggplant.

Ingredients:

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

Cooking method:

For this recipe for pickled saute for the winter, 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 to release the bitterness. Cut the tomatoes and bell pepper into large cubes, grate the carrots. Put the prepared vegetables in a saucepan, pour in the oil, simmer for 30-40 minutes over low heat. Add garlic, herbs, salt, sugar, simmer for another 10 minutes. Pour the hot mass into sterilized jars, roll up, turn over and wrap until cool.

Sauteed eggplant "Generous garden".

Ingredients:

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

Cooking method:

Eggplant, zucchini, carrots and onions cut into cubes, fry in oil. Bring tomato juice to a boil, pour into a saucepan with vegetables. Add chopped garlic, vinegar, sugar, salt, ground pepper, simmer for 30-40 minutes. Delicious marinated eggplant prepared according to this recipe should be laid out in sterilized jars, rolled up, turned over and wrapped until cool.

Ingredients:

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

Cooking method:

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

Ingredients:

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

Cooking method:

Before you cook pickled eggplant, you need to combine tomato juice and oil, bring to a boil. Cut vegetables as desired. Put eggplants and carrots in a boiling tomato, simmer for 10 minutes. Add bell pepper, simmer for 10 minutes. Then put finely chopped garlic, add salt, sugar, vinegar, simmer for 5-7 minutes. Arrange 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 water
• 100 ml 9% vinegar
• 100 ml vegetable oil
• 30 g salt
• 150 g sugar

Cooking method:

To pickle eggplants as indicated 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 the eggplant, pepper and garlic into the boiling mixture, simmer for 20-30 minutes. Arrange the hot salad in jars, roll up, turn over and wrap until cool.

Look at the selection of photos "Marinated eggplant for the winter" to the recipes presented above:

Eggplant salad with basil.

Ingredients:

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

Cooking method:

Before canning eggplants, they must be thoroughly washed, cut into slices 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 put it in a colander, let the water drain. Cut the tomatoes into slices, put on the bottom of a thick-walled dish. Put eggplants 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, simmer for another 5 minutes. Arrange the boiling mass in sterilized jars, roll up, turn over and wrap until cool.

Georgian canned eggplants.

Ingredients:

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

Cooking method:

This is one of the best winter eggplant recipes for those who love Georgian cuisine. Eggplants should be cut into slices 1-1.5 cm thick, dipped in salted water for 1 hour, then squeezed and fried on both sides in half the oil norm. 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 eggplants according to this recipe, they must be laid out in prepared jars, pouring over the prepared sauce:

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Cover jars with lids and sterilize for 30-40 minutes (time indicated for 0.5 l jars). Then roll up, turn over and wrap until cool.

Ingredients:

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

Cooking method:

Cut eggplant into slices, 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 oil. Fry the eggplant in the remaining oil on both sides. So, we preserve eggplants for the winter according to this recipe: for this, you need to put a spoonful of nut mass on the bottom of the prepared jars. Then lay out hot eggplants, layering 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 until cool.

Ingredients:

• 1-1.2 kg eggplant
• 400 g tomatoes
• 300 g onion
• 30 g garlic, 30 g parsley
• 100 ml vegetable oil
• 30 g 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, warmed up and rubbed through a sieve. Boil the tomato mass in half. Cut eggplant into slices 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 hot oil on both sides until golden brown. Cut the onion into thin half rings, fry quickly. Mix the tomato, fried onion, finely chopped garlic and herbs. Add salt, bring to a boil, stirring constantly. Put a little tomato in sterilized jars, then lay the fried eggplants, pouring with tomato. Sterilize jars with a volume of 0.5 l for 20 minutes, 1 l - 30 minutes. Then roll up the eggplant blank and wrap until cool.

Ingredients:

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

Cooking method:

To harvest eggplant for the winter according to this recipe, vegetables must be thoroughly washed, cut into circles about 1 cm thick, salted and left 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, chop, put in a saucepan. Add finely chopped onion, garlic and herbs, bring to a boil. Add salt, sugar, simmer for a few minutes. Pour eggplants with boiling marinade. Sterilize jars with a volume of 0.5 l for 10 minutes, 1 l - 15 minutes. Then roll up, turn over and wrap until cool.

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

Fried eggplant in pepper marinade.

Ingredients:

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

Cooking method:

For this recipe, eggplants need to be cut into circles, 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 in 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 jars with a volume of 0.5 l for 20 minutes. Then roll up, turn over and wrap until cool.

Eggplant with tomatoes and garlic.

Ingredients:

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

Cooking method:

For this delicious preparation, eggplants must be boiled whole in salted water (30 g of salt per 1 liter of water) for 10-15 minutes. Then take out, 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, compacting the layers with a spoon. Pour the remaining oil from frying and 5 ml of vinegar into each jar. Cover with lids, sterilize for 25 minutes (time indicated for 1 liter jars). Then roll up, turn over and wrap until cool.

Ingredients:

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

Cooking method:

Wash the eggplant thoroughly, cut into slices 1 cm thick, 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 over to the other side and bake for another 10 minutes. Pass the garlic, Bulgarian and hot peppers through a meat grinder or chop in a blender. Add vinegar, salt and remaining vegetable oil. Layer eggplant and pepper mixture in sterilized jars. Sterilize jars with a volume of 0.5 l for 10-15 minutes. Then jars with eggplant preparations for the winter need to be rolled up, turned over and wrapped until cool.

Ingredients:

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

Cooking method:

To prepare a delicious eggplant preparation for the winter, tomatoes, garlic, bell and hot peppers must be passed through a meat grinder. Add salt, sugar, oil, 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 the eggplant in the tomato mass, simmer for 20 minutes.

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

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Marinated eggplant "Spark" with honey.

Ingredients:

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

Cooking method:

To prepare an eggplant blank according to this recipe, which is considered one of the most delicious, the vegetables must be thoroughly washed. Then cut into slices 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 peppers through a meat grinder or chop in a blender, add honey, vinegar and salt. Mix thoroughly to dissolve the honey. Layer the eggplant and pepper mixture in sterilized jars. Sterilize jars with a volume of 0.5 l for 10-15 minutes. Then roll up, turn over and wrap until cool.

Eggplant marinated with Korean carrots.

Ingredients:

• 2 kg eggplant
• 500 g carrots
• 300 g onion
• 120-150 g garlic
• 100 ml vegetable oil
• spices for carrots in Korean

For marinade:

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

Cooking method:

This is one of the best eggplant preparations for those who love Korean cuisine. Eggplant cut into slices 0.8-1 cm thick, 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 a temperature of 180 ° C for 10 minutes. Then turn over to the other side and bake for another 10 minutes. Cut the onion into thin half rings, grate the carrots for Korean carrots. Heat the remaining oil in a frying pan, add spices, mix and pour over the carrots. Add the garlic passed through the press to the carrots, mix, leave for 15 minutes. Put eggplants in prepared jars, shifting with carrots and onions. For the marinade, bring water with sugar and salt to a boil, add vinegar and remove from heat. Pour hot marinade into jars, cover them with lids and sterilize: 0.5 l jars - 15 min, 1 l - 20 min. Then roll up, turn over and wrap until cool.

Ingredients:

• 2 kg eggplant
• 500 g bell pepper
• 500 g carrots
• 200 g onion
• 50 g garlic
• 150 ml vegetable oil
• 100 ml 9% vinegar
• 25 g salt
• 50 g sugar
• 10 g spices for Korean carrots

Cooking method:

For a delicious preparation according to this recipe, eggplants need to be cut into strips, sprinkle with salt, leave for 20 minutes, then rinse. Cut the bell pepper into strips, onion into half rings, grate the carrots for Korean vegetables. Combine all prepared vegetables, add garlic, salt, sugar, vinegar, passed through a press, mix. Ignite the spices and oil for a couple of seconds in a pan, pour into the vegetables, mix, leave for 2 hours so that the juice stands out. Then put on moderate heat and simmer for 10 minutes. Put the hot salad together with the resulting marinade into sterilized jars, cover with lids. Sterilize jars with a volume of 0.5 l for 25-30 minutes. Then roll up, turn over and wrap until cool.

Canned spicy eggplant

Ingredients:

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

Cooking method:

To prepare this one of the best preparations for the winter, eggplants need to be peeled and core, cut into cubes, lightly salted, left for 20 minutes, then squeezed. Bulgarian pepper cut into half rings, carrots - large straws. 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. Pour the mass into sterilized jars, roll up and wrap until cool.

Eggplant salad with apple juice.

Ingredients:

• 1 kg eggplant
• 400 g bell pepper
• 250 g onion
• 250 g carrots
• 500 ml sour apple juice
• 25 g garlic
• 20 g salt
• vegetable oil for frying

Cooking method:

To prepare such a delicious preparation for the winter, eggplants need to be cut into circles 1-1.5 cm thick, soaked in salted water for 20 minutes, then squeezed and fried in oil on both sides. Cut the onion into half rings, carrots and bell peppers into thin strips, garlic into slices. Fry the vegetables in oil for a few minutes, salt, pour in apple juice and simmer for 10-15 minutes. Put eggplants in prepared jars, layering 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 until cool.

Ingredients:

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

Cooking method:

Eggplant cut into cubes, salt, leave for 20 minutes, then squeeze and fry in vegetable oil. Add finely chopped onion, fry for 2 minutes, stirring. Then put the chopped tomatoes, simmer for 15 minutes. Add salt and ground black pepper to taste. Arrange the hot homemade eggplant preparation in sterilized jars. Sterilize jars with a volume of 0.5 l for 15-20 minutes. Then roll up and wrap until cool.

Ingredients:

• 1.7 kg eggplant
• 100 g garlic
• 120 g dill greens
• 100 ml vegetable oil

For marinade:

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

Cooking method:

This is one of the most delicious eggplant preparations, where vegetables resemble mushrooms in taste. Small eggplants need to be cut. Combine ingredients for marinade and bring to a boil. Dip the eggplant in small portions into the marinade and blanch for 3 minutes from the moment of boiling. Drain in a colander, let the liquid drain. Finely chop the garlic and dill, combine with eggplant, pour in vegetable oil, mix. Put the mass into sterilized jars, cover with lids and sterilize jars with a volume of 0.5 l for 15 minutes. Then roll up, turn over and wrap until cool.