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Homemade eggplant for the winter recipe. Delicious eggplant for the winter

Eggplant for the winter is a popular snack with great eggplant flavor that you will enjoy in winter. Here you will find the best recipes for the winter with step-by-step preparation instructions. Eggplant canning becomes relevant at the end of summer, when eggplant becomes plentiful and cheaper.

Eggplant dishes for the winter are prepared with tomatoes and other vegetables, from which they make: lecho, sauté, various spicy snacks. In this collection, our chefs share eggplant recipes with photos and step-by-step instructions.

With the onset of autumn, each housewife takes care of winter supplies, which the whole family will then feast on. Many try to make the maximum of a variety of vegetable salads, pickles, to open in the cold season and eat as a delicious addition to the main dishes.

How to choose the right eggplant

If you want the blanks to be stored in your pantry for a long time during the winter, it is important to follow the entire cooking process from start to finish. First of all, you should pay attention to the selection and preparation of eggplant: they must meet the criteria listed below.

Otherwise, none of the selected recipes will work for you, and canned jars will simply explode due to fermentation during storage. Read on for tips on choosing and preparing eggplants the right way:

Eggplants baked from the sun are also categorically not suitable for seaming. To the touch, the eggplant should be resilient, firm and heavy;
Do not take overripe vegetables for canning. This will adversely affect the quality of the workpiece. The normal color of a vegetable that can be used for harvesting is dark lilac;
Do not buy vegetables without stems. It should be green on every eggplant.

Eggplant for the winter the best cooking recipes

Winter eggplant recipes are a great option to spruce up your pantry collection. Try to cook several types of preservation with this vegetable to get an idea of its different tastes. And what is needed for this, look further. This section contains a variety of eggplant blanks for the winter.

Recipes - you will lick your fingers, the most popular and in demand among summer residents and all lovers of home preservation. The most delicious: eggplant, like mushrooms, in oil. Small eggplants in adjika that instantly disappear from the table.

Very interesting lecho with eggplant. Be sure to try eggplant caviar, in which zucchini is added for juiciness. For those who prefer not to spend a lot of time in the kitchen - a good recipe for pickled eggplant. And, of course, everyone's favorite "Ten". "Blue", badridzhan, aka eggplant - a herbal fruit of the nightshade family.

Eggplants like mushrooms for the winter

Among vegetable lovers, canned eggplants like mushrooms or canned eggplants have long won the heart with their unusual taste - the best cooking recipes that resemble mushroom blanks. Such an appetizer is great as a side dish for potatoes and cereals, and some people like to just eat it with bread.

In the "Preparations" section, we present you the best eggplant recipes for the winter, so before you start cooking eggplant, it will not be superfluous to recall the features of their processing. They are common to all recipes that include blue among the ingredients. As you know, these vegetables contain corned beef, which gives them a bitter taste. To eliminate bitterness, eggplants should be pre-processed. There are two processing methods:

With salted water. Salt solution is prepared at the rate of 2 tbsp. salt per 1 liter. water and pour them eggplant for at least an hour;
With the help of salt. Sprinkle the vegetables with salt and let stand for two hours.

In both methods, eggplant releases juice, with which bitterness is also released. All the liquid must be drained and the vegetables rinsed well under running water so that no salt remains, otherwise there is a risk of spoiling the taste of the finished product. Then put the eggplants in a colander and let the excess water drain.

Ingredients:

Water - 450 ml;
Eggplant - 1 kg.;
Bay leaf - 1 pc.;
Garlic - 3 cloves;
Apple cider vinegar - 3 tablespoons;
Vegetable oil - to taste;
Bow - 1 pc.;
Sugar - 2 tsp;
Salt - 1 tsp

Cooking method:

Wash the vegetables, chop them into circles, sprinkle with salt, leave to extract bitter juice;
Transfer each piece to a frying pan, with heated oil, fry them from two sides;
Transfer the eggplant pieces to a container or pan, put onion rings, chopped garlic on top, stir;
Pour water into a small saucepan, boil it, pour salt, sugar, peppercorns, bay leaves, boil for 5-7 minutes;
Pour the cooked marinade into the eggplant mass, stir, cover, leave to cool on the table;
Then we shift the snack into dry (sterilized) jars and immediately close the lids. Enjoy your meal!

Eggplants like mushrooms for the winter without sterilization

The absence of sterilization in the recipe for harvesting for the winter significantly saves the time and effort of the hostess. Therefore, such simple recipes are very popular.

Eggplants are like mushrooms for the winter without sterilization, the recipe with a photo of which you will find below, is easier to cook, because eggplants for the winter are always the best recipes to cook. And the taste of them is almost indistinguishable from pickled mushrooms.

Ingredients:

Eggplant - 1 kg.;
Bay leaf - 2 pcs.;
Black peppercorns - 6 pcs.;
Carnation - 2-3 pieces;
Water - 1 l.;
Vinegar - 40 ml;
Salt - 1 tbsp.

Cooking method:

Eggplant should be washed, dried on a towel, and then peeled. Then cut the vegetables into medium cubes.;
Pour water into a saucepan and add salt and spices. Stir and wait until the marinade boils;
Then pour in the vinegar and add the blue ones. Stir and cook covered for about 7 minutes;
Put the spices from the marinade on the bottom of the sterilized jars. Then fill the jars with eggplant;
After pouring the preparations with hot marinade and tighten the lids. Turn over until cool.

Let's look at eggplant for the winter the best recipes from housewives. Today, many housewives have their favorite homemade eggplant recipes. Eggplants canned for the winter are cooked: fried, salted, pickled, pickled, caviar and salads with tomatoes, garlic, peppers, carrots and other vegetables are made from them.

Numerous complex and simple eggplant recipes are very popular among housewives who love and know how to make preparations for the winter easily and simply. Everyone, both with and without experience, who wants to pamper themselves and loved ones with delicious eggplant dishes in the winter - we can preserve together!

Eggplant like mushrooms in oil for the winter

In this version, the eggplants will be fried in oil, and not boiled. Thanks to this heat treatment, they better absorb the taste and smell of garlic and onions. And as a result, eggplants are like mushrooms in oil for the winter, the recipe for which awaits you further, both in appearance and in taste, will very much resemble pickled forest mushrooms.

Ingredients:

Onion - 1-2 pcs.;
Eggplant - 2.5 kg;
Bay leaf - 1 pc.;
Pepper in a pot - 6 pcs.;
Salt - 1.5 tablespoons;
Vegetable oil - 3 tablespoons;
Vinegar - 1/4 cup;
Garlic - 2-3 pieces;
Water.

On a note! In order not to overcook the eggplants, cook them in small portions, spreading them in a thin layer on the pan!

Cooking method:

Wash the eggplant and remove the skin. Then we cut each fruit into thin strips resembling the legs of mushrooms. Salt and leave for a few hours so that the eggplants release juice;
We cut the onion into thin half rings, and cut the garlic in half;
Squeeze eggplant from juice. Pour oil into a frying pan and heat well. Lightly fry vegetables in oil until light golden;
Let the prepared eggplants cool completely and arrange them in jars as follows: the first layer of eggplants, then the second of onions and garlic, then eggplant again, etc .;
Cook the marinade: boil water with salt, pepper and bay leaf. Add vinegar and pour into jars;
We put the blanks in a pot of water and sterilize for about 15 minutes. Bon appetit!

Eggplants are also beautifully called "blue vegetables" for their, of course, pleasant and unusual appearance, color. In addition, you probably noticed that if cut eggplants lie in the air for a long time, then their white inside turns blue. This is due to the contact of certain components with air. Eggplants for the winter the best cooking recipes in completely different variations are offered to housewives in a separate thematic section.

Eggplants are so firmly established in our kitchen that we lovingly call them blue ones and cook delicious dishes from them all year round. You can cook various snacks from blue ones or serve as a hot dish.

Eggplant like mushrooms with garlic and pepper for the winter

Eggplant for mushrooms can also be made in the form of a spicy pickled snack for the winter. To do this, a lot of garlic and hot peppers are added to the recipe. Our next step-by-step recipe will tell you how to cook such spicy fragrant eggplants for mushrooms with garlic and pepper for the winter.

Ingredients:

Garlic - 2 heads;
Peppercorns - to taste;
Eggplant - 2 kg.;
Apple cider vinegar - 300 ml;
Vegetable oil - 150 ml;
Hot pepper - 2 pcs.;
Salt - 150 g;
Water.

On a note! Do not ignore the “salt bath”: it relieves eggplants of bitterness and makes them absorb less oil during the frying process!

Cooking method:

Wash the eggplant thoroughly and cut into fairly thick circles. Then we cut each circle into 4 parts. We spread the blanks in a deep bowl and fall asleep with 3 tablespoons of salt, mix and leave for 40–45 minutes;
Pour the remaining salt into the water and bring to a boil. Then pour in the vinegar and again wait until the brine boils;
Add eggplant and boil in boiling brine for 5–7 minutes;
We take out the vegetables and let the excess liquid drain, throwing them into a colander;
Pour oil into a saucepan and add our eggplants. Fry over high heat literally 3-4 minutes;
Then add chopped garlic and pepper, mix well and keep on fire for no more than a minute;
Hot blanks are laid out in jars and closed with tight nylon lids. Turn over and wrap in a warm blanket. In this form, let the banks cool completely and send them to the pantry until winter. Enjoy your meal!

There are simply a huge number of eggplant recipes for the winter. Today we want to offer you the best, time-tested and experienced blanks. We hope that from all the variety you will be able to choose the one you like the most.

Eggplants are useful for their microelements and vitamins, and they are not only possible, but also recommended to be harvested for the winter. Eggplant for the winter the best recipes for cooking "Teschin's tongue" is perhaps the most popular salad option.

We know that eggplant, in any form and method of preparation, is ideally combined with garlic. In this type of seaming garlic, you need to use a lot, because the name "mother-in-law's tongue" obliges this seaming option to be sharp. For spiciness, someone, in addition to garlic, adds grated horseradish root, hot pepper even with grains to the jars!

Here you already need to understand how much you and your family members are really lovers of spicy food. In addition to traditional caviar and everyone's favorite "mother-in-law's tongue" from eggplant, you can cook a lot of various delicious dishes for the winter, which will become a moderately useful substitute for fresh vegetables on the table of every housewife. There are recipes that do not require complex preparation of products for cooking.

Eggplant salad for the winter

You will not need special culinary skills to prepare this most delicious winter salad. As a result, you get such a delicious dish that you will be ready to eat it at least every day. Such a dish is being prepared from the available ingredients and remember that eggplant for the winter -
The best recipes are now always at your fingertips.

Ingredients:

Tomatoes - 1.5 kg .;
Hot pepper - 1 pc.;
Eggplant - 1.5 kg;
Sweet pepper (salad) - 800 g;
Carrots - 500 g;
Lean oil - 200 g;
Garlic - 3 heads;
Salt - 1 tablespoon;
Sugar - 250 g;
Vinegar - 130 g.

Cooking method:

First, we will prepare the eggplant. To do this is simple, first remove the stalk with a sharp knife and peel the skin. This is very easy to do with a potato peeler. Then we cut the little blue ones into large cubes, put them in a deep bowl and sprinkle with table salt. The salt will help draw out the bitterness from the eggplant;
Next, let's prepare the rest of the vegetables. Carrots must first be thoroughly washed from the soil, peeled and rubbed on a coarse grater;
With a sweet pepper washed under running water with a sharp knife, we need to cut the stalks along with the seeds. Then, chop the pepper into large cubes;
Next, the tomatoes need to be washed and chopped. If you picked large, fleshy tomatoes for harvesting, then it is better to cut them into four parts. Cut smaller tomatoes in half or leave whole. Then, from the tomatoes you need to make tomato juice using a meat grinder;
After that, we drain the released bitter liquid from the eggplant;
Add carrots, lettuce pepper, tomato juice, salt, granulated sugar and sunflower oil to the eggplant container;
Thoroughly mix all the ingredients of the assortment and put on fire. When the tomato juice boils, make a low fire and simmer the vegetables in tomato juice for half an hour, stirring occasionally;
It remains for us to prepare garlic and hot peppers. Peel the garlic. In hot peppers, be sure to remove the stalk and take out the seeds, as it will be too hot with seeds. Then, we grind pepper and garlic in any way convenient for you;
Ten minutes before the end of the stewing of vegetables in the tomato, add chopped pepper and garlic, bring the workpiece to a boil again and reduce the heat;
Five minutes before the end of the preparation of the assortment, add vinegar to the pan and stir;
Pour the ready-made salad of eggplant with peppers and tomatoes with carrots hot into sterilized jars and cork with lids, eggplant for the winter, the best recipes helped you prepare a delicious dish. Enjoy your meal!

Fragrant eggplant snacks, perhaps, are loved by everyone, but not all housewives know how to cook them correctly. For those who have not yet found their eggplant recipe for the winter, you can cook a dish like a classic sauté with zucchini. Eggplants for the winter the best cooking recipes without sterilization are considered the simplest.

The bottom line here is that the jars in which the salad or appetizer has already been laid out will not additionally need to be kept in a water bath. But, this does not mean that you can just take any jar and throw a seam into it. Pre-cans will still need to be washed with soda, then rinsed under cold water and sterilized empty. This can be done in hot water, or you can put it in the oven at 90 degrees and leave it there for about a quarter of an hour.

Spicy eggplant salads are a great way to diversify the winter table. Salad can be used as an independent snack, and as an addition to pasta, potatoes or meat. Eggplant salad "Cobra" for the winter has a spicy taste and will definitely appeal to those who love spicy spicy snacks.

Manjo, or as this dish is also called - eggplant manja - a delicacy of Bulgarian cuisine, which has long been loved by many housewives. In fact, eggplant manjo for the winter is a canned vegetable mixture that will be an excellent dish for the winter table and complement meat and fish treats.

Eggplant in Korean for the winter

You can experiment endlessly with the Korean Eggplant for the Winter recipe! Since its composition can be changed without compromising the taste of the final product. But this in no way applies to the process of preparing the marinade, because the safety of vegetables in the winter depends on it. Eggplants come out in Korean amazing!

It is such an appetizer that is needed in the winter, when there are so few fragrant fresh vegetables on the table! Eggplant preparation will be an appropriate addition to the main dishes; and also it can be safely included in the festive menu.

In addition, it is certainly worth mentioning that this dish is healthy, storing useful substances and vitamins, so eggplant for the winter the best recipes will help you in any situation. Plus to all the advantages - it is simply prepared and perfectly absorbed by the body, as it does not contain fat and has a minimum of calories.

Video "Korean-style eggplant for the winter"

Traditionally, Korean-style salads are prepared from raw vegetables, that is, without subjecting them to prolonged heat treatment. But when it comes to eggplant, it comes down to pre-cooking, baking in the oven, or roasting.

Thanks to these procedures, the bitterness inherent in these vegetables is removed from them. And cooking, after which less oil is added to the dish, also lowers the number of calories in the finished snack. Corking a Korean salad recipe involves sterilizing glass containers. The vegetables themselves, in order to avoid digestion, are cut into half rings or straws.

Eggplants after pre-treatment should in no case be raw, but remain moderately hard. The rest of the ingredients are laid in the recipe "Marinated Eggplant" at the discretion of the cook.

Ingredients:

Bulgarian pepper - 130 g;
Hot peppers - 0.5 pcs.;
Coriander beans - 1 tbsp;
Eggplant - 500 g;
Onion - 120 g;
Sunflower oil - 3 tablespoons;
Carrots - 120 g;
Garlic - 1 large head;
Ground red pepper - 0.5 tsp;
Salt - 1 tsp + 1 tbsp. to remove bitterness from eggplant;
Black peppercorns - 1 tsp;
Sugar - 1.5 tablespoons;
Vinegar 9% - 2 tablespoons

Cooking method:

We cut the eggplant in half, then slices about 2 cm thick and cut these slices into 4-5 strips. Cut very thinly, we do not recommend “noodles”, the pulp can boil;
We boil water, salt it steeply so that it tastes salty, but not bitter. Dip the eggplant slices into boiling water. With a low boil, cook for three minutes until the color of the pulp turns greenish-olive;
Drain the water, throw the boiled slices into a colander, leave to drain. It is not necessary to squeeze or mix;
Cutting the rest of the vegetables, with the exception of carrots, is done by hand, with a sharp knife. We cut the onion with feathers according to the height of the bulb or the usual half rings. For chopping carrots, we use a Korean grater or cut with a knife if there is nothing else;
Sweet pepper cut into quarters, cut into strips. Chop the garlic as finely as possible or push through the garlic. Hot peppers are best handled with culinary gloves or try not to touch the seeds and white partitions with your hands. Freeing the pod from the seeds, cut the pulp into small pieces;
We are preparing a fragrant fill-marinade for eggplant in Korean. Peas of pepper and coriander are sent to a mortar, grind. Mix with red ground pepper, pour sunflower oil and add garlic with hot pepper, salt and sugar. We add vinegar. Stir to dissolve sugar and salt crystals faster;
We place vegetables and boiled eggplants in a deep bowl, pour the prepared marinade there;
Mix with a spoon or spatula (if a large portion, then with your hands), distribute the spices evenly. Cover with a lid, leave to marinate for 4-5 hours or put in the refrigerator overnight;
In a few hours, the Korean-style eggplant salad will be saturated with marinade, and one can say it will be ready. In any case, you should definitely try it - all of a sudden, some components in the marinade are not enough for your taste, it's not too late to add. We take jars for laying out Korean-style marinated eggplants of a small volume, 0.5 liters each. Wash with soda, sterilize, boil the lids. We spread the salad in prepared containers, laying it tightly and pouring the marinade;
In a deep saucepan we place a towel or a dense cloth folded in several layers. We put cans on it, cover with lids, but do not twist them. Pour in so much water that it reaches 2/3 of the height of the jar, almost to the “shoulders”. From the beginning of boiling water, sterilize for 20-25 minutes;
We take out the jars one at a time and immediately twist the lids. We wrap it in newspapers, hide it in a blanket or wrap it in a blanket;
For storage, we put eggplants in Korean for the winter in the pantry or in lockers. I think that you can try in a few days, although as long as there are fresh vegetables, it is better to make a small portion, and let the seamings wait for their time. Enjoy your meal!

Eggplants for the winter the best cooking recipes with photos help to better understand exactly how the canning process is carried out. This is especially important for young housewives who do not yet have enough experience to simply look at the composition of the ingredients and start creating their own culinary masterpieces for the winter.

Although, step-by-step photographs greatly facilitate the work process for experienced housewives. Moreover, they inspire confidence in the recipe, which is also important in any situation. And you can also make eggplant for the winter the best cooking recipes like mushrooms.

If you try to correctly combine seasonings and additional greens, then eggplants will indeed taste like mushrooms. But, unlike the latter, eggplants contain much more vitamins and are much more easily absorbed by the body. Even children can eat them, while mushrooms are recommended to be included in the children's diet only from 7-8 years old.

Georgian eggplant for the winter

We would like to offer you to prepare for the winter spicy, very tasty, Georgian-style eggplants with an incredible aroma. Preparing is quite simple, and the result is excellent. We advise! From this amount of products you get 2 half-liter jars of eggplant.

Ingredients:

Sweet bell pepper - 400 g;
Garlic - 1 head;
Eggplant - 1 kg.;
Hot pepper - 1 pc.;
Vegetable oil - 100 g;
Vinegar 9% - 100 ml;
Sugar - 1-2 tablespoons;
Salt - to taste.

Cooking method:

Wash the eggplant, remove the tails and cut into medium cubes. Salt well and leave for 2 hours;
Twist sweet bell pepper, garlic and hot pepper in a meat grinder. Pour in vinegar, mix;
Squeeze the eggplant and fry in vegetable oil for 15-20 minutes until slightly golden brown. Pour the mixture of pepper and garlic into a deep saucepan, bring to a boil, boil for 5 minutes. Add fried eggplant;
Salt to taste, add sugar, mix and boil for 10 minutes, stirring constantly. Arrange eggplant in sterilized, dry jars;
Cover with lids and roll up immediately. Ready-made delicious eggplants in Georgian, cooked for the winter, wrap in a warm blanket until completely cooled. Enjoy your meal!

Video "Georgian eggplant for the winter"

Many housewives prepare various vegetable salads for the winter. One of the most successful combinations is the combination of eggplant with tomatoes. Such delicious mouth-watering preparations as stuffed eggplants can be rolled up for the winter in jars - it is convenient to store them this way, and they will certainly be an excellent addition to the winter table.

Thanks to the variety of toppings, you can prepare an unusual appetizer that can be used both as an independent dish and as an addition to meat or side dishes - all these are eggplants for the winter, the best cooking recipes.

Eggplant stuffed with carrots is one of the famous and popular recipes. Previously, you could see Ankle Bens tomato sauce on store shelves, but resourceful housewives figured out how to prepare a similar dressing for the winter at home.

Ankle Bens eggplant salad for the winter is not a simple sauce. It can be used not only as an addition to spaghetti or other side dishes, but also as an independent winter dish. The nice thing is that this recipe is quick and economical.

Such a preparation as Korean-style eggplant for the winter is distinguished by a wonderful taste and combination of products. The main features of this exotic cuisine are based on the spicy marinade and the predominance of spicy notes, but the processing of the eggplant itself is significantly different from the use of other vegetables in Korean dishes.

If in most dishes raw vegetables are poured with marinade, then preliminary preparation is required here. It's all about the bitterness of eggplant, which can spoil the taste of the dish if it is not removed in advance. To do this, eggplants are first soaked in water, and then fried, boiled or baked.

Eggplant is a vegetable that pairs fantastically with tomatoes, hot spices, and garlic. Therefore, it is not at all surprising that such a recipe as eggplant for the winter in adjika has found many fans.

Today, there are a huge number of interpretations of the recipe, sometimes quite unexpected, but the main thing remains unchanged - the taste of spicy eggplants in a hot tomato sauce. You can use them as an appetizer or as an amazing dip for a variety of dishes.

Video "Eggplant for the winter the best recipes"

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It's no secret that eggplant, or "blue", as they are affectionately called by the people, is an incredibly valuable and tasty product. It owes its benefits to potassium salts, which have a positive effect on the work of the cardiovascular system. In dietary nutrition, eggplants have gained fame as “fat burners”.

Since the eggplant season is short, the housewives figured out how to roll the eggplant. Eggplant canning includes pickled eggplant, pickled eggplant, salted eggplant, various eggplant snacks, and eggplant caviar. Preserving eggplants is spinning them both raw and fried.

Marinated eggplant for the winter

Marinated eggplant for the winter is another delicious snack with a “mushroom” flavor. This is an independent snack, and a great addition to meat dishes, as well as hot potatoes cooked in any way.

To pickle eggplant for the winter, you will need the simplest products - eggplant itself, vinegar and salt. Recipes with onions, garlic and hot peppers are very popular. Bay leaves, black peppercorns are often used as seasonings.

Marinate eggplant for the winter according to the simplest recipe:
Eggplants are washed and cut into cubes. The skin is removed if it is very thick - the young one can not be removed. Also get rid of the seeds by removing them with a spoon.

Eggplants are recommended to be held in salt water for a while to get rid of the characteristic bitterness (finally let it drain), then the eggplants are washed with salt water and placed in jars. It remains only to boil water, pour salt. When the water boils, you need to add vinegar, bring to a boil and turn off. Now you need to pour the marinade and roll up. Canned eggplants are stored in the cellar and served on the festive and everyday table.

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 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 sauté 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:

STEP #1
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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 prepare 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.

After seaming, turn the jars over, wrap them in something warm and wait until they are completely cool.

namenu.ru

Ingredients

For a 1 liter jar:

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

Cooking

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

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

Cut carrots into thin strips with a vegetable peeler. Coarsely chop the garlic, chop the herbs.

At the bottom of a sterilized jar, put some garlic, herbs and carrots. Then - part of the eggplant. Repeat layers until you reach the top of the jar.

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

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

edimdoma.ru

Ingredients

For 2 jars with a volume of 1 l:

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

Cooking

Peel the eggplant and cut into small flat slices about ½ cm thick. Heat some oil in a frying pan and lay the eggplant in a single layer.

povar.ru

Ingredients

For 3 cans of 1 liter:

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

Cooking

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

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

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

Ingredients

For 3 cans of ½ l:

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

Cooking

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

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

Spoon 1 teaspoon garlic mixture into the bottom of sterilized jars. Lay a few slices of eggplant on top. Repeat layers until the jars are completely filled.

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

iamcook.ru

Ingredients

For a 1½ liter jar:

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

Cooking

Cut the eggplant into thick flat slices, and the peeled pepper into large strips. Put the vegetables in a bowl and cover with boiling water for 5 minutes. Then discard them in a colander.

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

Place garlic in the bottom of a sterilized jar. Place the eggplant and peppers on top and pour over the marinade.

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

Ingredients

For 3 cans of ½ l:

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

Cooking

Cut the eggplant into small cubes. Boil water in a wide saucepan, add a spoonful of salt and lay out the eggplant.

While gently stirring, bring the water to a boil again and simmer for 5 minutes. Drain the eggplant in a colander to drain excess liquid.

Finely chop the garlic and dill. Add hot pepper slices, salt, vinegar and oil to them and mix.

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

Place them in a pot with a lined bottom. Cover the blanks with lids and pour water into the pan up to the shoulders of the cans. Sterilize jars 15 minutes after boiling and roll up.

Ingredients

For 4 cans of ½ l:

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

Cooking

Chop the eggplant into large cubes. Grate the carrots for. Peeled from seeds and stalks pepper cut into small strips.

Put the vegetables in a saucepan. Add minced garlic, ketchup, sugar, salt, oil and vinegar. Put the saucepan on a slow fire and stir its contents. Cook covered for a few minutes until the vegetables release their juices.

Increase heat and cook, stirring, for another 10 minutes. Arrange the salad in sterilized jars and place in a pot with a cloth-covered bottom.

Cover the eggplants with lids, pour water into the pan up to the shoulders of the jars and let it boil. Sterilize jars for 15 minutes and roll up.

edimdoma.ru

Ingredients

For 2 cans of ½ l:

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

Cooking

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

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

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

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

Ingredients

For 3 cans of 1 liter:

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

Cooking

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

Cut the cucumbers into semicircles, and the pepper, peeled from seeds and stalks, into small strips. Pass the tomatoes through a meat grinder to get the juice.

Pour the tomato juice into a saucepan and bring to a boil over medium heat. Add coarsely chopped onion. After 5 minutes, put the rest of the vegetables in the pan.

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

povarenok.ru

Ingredients

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

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

Cooking

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

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

Cut the slightly cooled eggplant into large cubes. In sterilized jars, tightly layer the eggplant and vegetable mixture. The top layer should be cabbage. Roll up the banks.

We harvest eggplant for the winter in the fall, when they appear in abundance on our table. At this time of the year, eggplants can be bought almost cheaply and there is a desire to prepare them for use! How cool to print a jar, another for the New Year!

Perhaps you are new to the culinary business, and do not know the appropriate recipes, have no idea how to cook it all tastier and more efficiently? Take advantage of eight amazing recipes and arrange a real belly feast in the cold winter!

From which you can cook not only caviar, but also a lot of interesting things. If you love eggplants and want to enjoy them all year long, it's easy to do - you just need to close them for the winter.

There are many eggplant recipes for the winter that will be appreciated, including those for whom vegetarianism is a lifestyle, or those who are on a diet. The following are the most entertaining and delicious eggplant preservation recipes for the winter.

Canned eggplant for the winter: a traditional recipe - quick and tasty

The sequence of actions for the correct preparation of eggplant dishes is crucial. By following simple principles, changing the ingredients, you can get a variety of delicious ones. Our selected eggplant recipes for the winter will help to save the full vitamin complex contained in the vegetable.

This dish does not take much time. But even despite all the simplicity, preservation comes out very nutritious and tasty.

Components:

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

Cut off the stems of the eggplants. Cut the vegetables into rings about one and a half centimeters wide, do not forget to salt. Put in a bowl and leave for an hour. Skin the tomatoes.

To make this easier, dip the tomatoes in boiling water for a couple of minutes, and then rinse in cool water. Cut them into slices. Cut the onion into rings, like a carrot. Remove seeds from lettuce and chop into cubes. Finely chop the garlic and herbs.

It is necessary to lay out the ingredients in the pan not anyhow, but in layers: carrots, onions, lettuce peppers, garlic, tomatoes, eggplants. Sprinkle each layer with salt. The top one - that is, eggplant - sprinkle with chopped herbs and pour over with oil.

Close the pot and put on medium gas level. It takes about an hour to simmer the dish. In the meantime, it is stewed, sterilize the jars. When the appetizer reaches readiness, transfer it to jars and cover with lids. Then sterilize in a pot of water for another half hour.

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

Eggplant for the winter - Georgian recipe for conservation

This variant of preservation, which is called “you will lick your fingers”, will be appreciated by fans of spicy. To put spicy eggplants in jars in the bins for the winter, using Georgian cooking recipes, we need the following components:

Eggplant - 5 kilograms;
Salad pepper - 17 pieces;
Garlic - 21 cloves;
Hot pepper - 5 pieces;
Salt - 2 tablespoons;
Sugar - 4 tablespoons;
Vinegar - 0.3 liters;
Oil - 0.35 liters;

Chop eggplant into small cubes. Pour into a saucepan or other deep dish, mix with salt and leave alone for about half an hour.

Salad pepper clean from seeds and crumble in a blender. Chili right along with the seeds, and garlic - just the same. In the absence of a blender, it is permissible to take a meat grinder, but this is not the most desirable option.

By the time you deal with the peppers, the eggplants should have released their juice, drain it. Fry the eggplants themselves in a pan until the light flesh begins to be covered with a golden crust.

Put peppers and garlic in a saucepan, pour oil and vinegar. Boil it all and pour eggplant into it. Add salt and sugar, and then boil for another ten minutes.

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

Eggplant for the winter in Korean

In Korea, they also like to eat eggplant. And they know how to cook delicious food too. Eggplants for the winter have numerous cooking recipes, but the Korean way deserves respect. Try this interesting recipe - you must try it.

Components:

Eggplant - 4.7 kilograms;
Salad pepper - 1.2 kilograms;
Carrot - 1.2 kilograms;
Onions - 1.2 kilograms;
Garlic - 2 large heads;
Vinegar - 2 tablespoons;
Ground hot pepper - 2 teaspoons;
Salt - according to taste preferences.

Wash vegetables. Chop eggplant into strips and salt. And let them stand in silence and stillness for about an hour so that they release all their liquid.

Peeled carrots must be grated, which is used to cook carrots in Korean. The regular one won't work here. It is better to use a special one, because cutting a fresh carrot into such thin straws with a knife will be extremely troublesome.

Gut the lettuce pepper and free from seeds, cut into strips. Onions - in half rings, and garlic cloves are passed through a special garlic crusher. If this is not available, use a fine grater.

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

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

Arrange the resulting salad in pre-prepared jars. But it's still too early to roll. First you need to sterilize the already filled jars. Half-liter - fifteen minutes, and a liter - half an hour. Now you can roll up, cover and leave to cool.

Eggplant Lecho for the winter

A very simple and fairly quick recipe for eggplant lecho will surely fall in love with all your household members.

Components:

Eggplant - 2.3 kilograms;
Tomatoes - 2 kilograms;
Salad pepper - 0.6 kilograms;
Hot pepper - 2 pods;
Garlic - 4 cloves;
Dill - 1 bunch.
Sugar - 0.5 cups;
Salt - 2 tablespoons;
Oil - 0.2 liters;
Vinegar - 1 teaspoon.

Remove the skin from the tomatoes. To make the peel easier, just put them in hot water for a minute, and then in cool water - the skin will peel off effortlessly. Chop the "naked" tomatoes in a meat grinder.

Place the tomato mass in a deep saucepan, pour sugar, salt, oil and vinegar into it. Boil no more than a couple of minutes. While the tomatoes are cooking, peel the seeds and finely chop the peppers - both lettuce and spicy.

Throw in the tomatoes and cook for a couple more minutes. Chop the washed eggplant into small strips and put them in a saucepan too.

Finely chop the garlic and add to the vegetables too. When all this mixture boils, cook for half an hour. Add greens to the lecho and wait for about three more minutes. After that, you can lay out the caviar in jars and immediately roll it up.

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

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

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

Remove the skin from the eggplant. Do the same with tomatoes - dip in hot water, and then cool. Then the skin will be removed much easier, thanks to a sharp temperature drop. Peel the seeds from the peppers - both lettuce and spicy. Peel the garlic. Grind all vegetables, with the exception of eggplant, in a meat grinder.

In the resulting vegetable puree, add salt, sugar, vinegar and oil. Chop the eggplant into thin slices. Place eggplant and vegetable mixture in a deep saucepan. Put the pan on a small gas, and let it cook for thirty minutes. It is advisable to stir at short intervals so that the mixture does not burn. Arrange the finished snack in jars and roll up with a key.

There is a magical eggplant recipe that allows you to prepare a mushroom-flavored appetizer.

It's hard to believe, but eggplants for the winter are like mushrooms. To achieve the taste of slippery pickled mushrooms, you can use ordinary magic. The following products will help us achieve complete resemblance to mushrooms:

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

Magic process:

You will need a large and comfortable pan. Pour vinegar, salt and on fire. Washed vegetables are removed from the peel and stalk. Chop the eggplant into 2 cc cubes. By the time the vegetable is cut, the contents in the pan should boil.

Carefully put the chopped eggplant into it, wait for it to boil and note the time. After 5 minutes, remove from heat and strain the contents through a colander. It is not known for certain at what moment eggplants turn into mushrooms, perhaps at this very second!

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

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

To enjoy an appetizer in the winter, the appetizer will have to be reheated, laid out in sterilized jars and tightly twisted.

Spicy eggplant salad for the winter

Eggplant salad for the winter with a spicy spicy spice is a very original recipe for preservation, but certainly delicious. For an extremely spicy taste, people's rumor called the dish as - eggplant spark. This appetizer will almost certainly become one of the most popular on your table. And besides, in the winter it will be an excellent prevention for insidious viruses.

Components:

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

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

Then discard the vegetable in a colander. The moisture must be completely gone. Then fry the eggplant on both sides. Use refined oil whenever possible.

Finely chop the pepper, and push the garlic cloves through a garlic press, or grind using a grater and then mix with the pepper. Pour the spicy mixture with vinegar, mix and set aside for half an hour to settle.

Lay the snack in jars in layers. Intersperse eggplant layer with pepper-garlic mass. Before you roll up the jars, sterilize them for about half an hour. All is ready!

Kvasim whole eggplants for the winter

This very interesting recipe allows you to use eggplant in winter both as an appetizer and as a salad filler. Due to the fact that they completely retain their original shape, housewives stuff them with carrots. In addition, pickled eggplants for the winter are revered by real gourmets for the most delicious recipe:

Eggplant - 11 kilograms;
Celery - 0.1 kilograms;
Garlic - 0.3 kilograms;
Lavrushka - 40 leaves;
Salt for garlic - 1.5 tablespoons;
For cooking, you need salt - 2 tablespoons per liter of water;
Salt for marinade - 2 tablespoons with a slide per liter of water.

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

Peel and grate the garlic, then toss it with the salt. With this simple puree, rub the eggplant at the cut point. Put bay leaves and celery on the bottom of the jars, and then eggplants.

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

stuffed eggplant

An easy recipe - an intriguing and very tasty dish. It can be used both as an appetizer and as a side dish, for example, for meat dishes:

Components:

Eggplant - 0.9 kilograms;
Salad pepper - 1 piece;
Hot pepper - 1 pod;
Carrot - 1 large piece;
Garlic - 2 heads;
Parsley - 1 bunch;
Dill - 1 bunch;
Salt for garlic - 1 tablespoon;
Salt for cooking - 1 tablespoon;
Vinegar - 2 cups.

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

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

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

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