Eggplants in strips for the winter. Eggplants for the winter

Guests from the far south - eggplants - cannot be called such a rarity on the table of the average Russian. Housewives have long mastered recipes for preparing fried and salted “blue” ones. Below you can find recipes for preparing tasty, healthy vegetables for the winter; their features are simplicity, accessibility, and excellent taste.

Delicious eggplants for the winter - step-by-step recipe with photos

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 prepare an original appetizer from eggplants and vegetables without using a seamer or sterilization process. This preparation will be stored for 2 to 3 months.

Cooking time: 45 minutes

Quantity: 5 servings

Ingredients

Eggplants: 2 kg
Garlic: 3 cloves
Bow: 3 goals.
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

How to prepare eggplant salad for the winter

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

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

bell 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:

Prepare glass containers, wash thoroughly and sterilize.
Prepare the eggplants - wash, do not peel, but cut off the stems.
Next, cut into cubes (first lengthwise into 8-12 strips, then across, 2-4 cm long).
Add the vegetables, mix, press down a little, leave for 1 hour, rinse. The procedure is necessary in order for the bitterness to go away.
Boil the eggplant pieces in boiling water for 5 minutes (medium heat), drain the water.
Prepare sweet peppers - wash, clean, trim the tails, remove the seeds. Peel and wash the garlic.
Pepper and garlic will be needed to prepare the marinade. Why grind vegetables through a meat grinder, do the same with hot peppers.
Put salt, sugar into the marinade, pour in oil and vinegar, put on fire, and boil.
Pour the boiled eggplants with the resulting marinade, boil everything together for another 5 minutes.
Place the salad in sterilized glass containers and seal with lids. Experienced housewives recommend insulating jars (for example, with a fur coat or blanket) to retain heat, that is, for additional sterilization.
In the morning, put in a cool place.

Recipe for spicy eggplants for the winter

The little blue ones are good friends with other vegetables; the most delicious preparations are those in which the eggplants are accompanied by onions or garlic.

List of ingredients:

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 baking sheet.

Cooking steps:

Do not peel the eggplants, just wash them thoroughly, trim off the dark spots and tails. Cut into circles, thickness – 0.5 cm. Before cooking, add salt and drain the juice, this way gets rid of bitterness. Wash the pepper, remove seeds and stalks, peel and wash the garlic.
The difference in the recipe is that it does not use frying, but baking the blue ones. Grease a baking sheet with vegetable (any) oil and place the mugs. Moreover, you need to lay them out in one row, filling the baking sheet as much as possible. Heat the oven to a temperature of 250 degrees. Continue the baking process for 10 minutes.
Preparing a marinade is also a classic of the “genre”. Grind the peppers through a meat grinder, and add the garlic there too. Bring assorted vegetables to a boil over medium heat. Pour in vinegar and bring to a boil again. The marinade is ready, you can “assemble” it together.
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.
Some of the snack can be left and stored in a cool place. Within a day, the dish can be placed on the table.

Korean eggplant – original preparation

Koreans are great, they have conquered the whole world with their dishes. But the Russian housewives were not at a loss, they conducted an audit of Korean cuisine and learned to make preparations no worse than the cooks from the Land of Morning Freshness.

List of ingredients:

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

Fill:

oil – 150 ml;
vinegar 9% – 150 ml;
salt – 2 tsp;
pepper mixture;
sugar – 2 tbsp. l.

Cooking steps:

The eggplants are the first to be used; they need to be washed, cut, and boiled in salted water. 10 minutes of cooking is quite enough, more is undesirable, it can turn into mush. Drain the water.
Prepare the remaining vegetables, wash and peel them, cut the pepper into small strips, onion into rings or half rings, grate the carrots on a special grater, as for a Korean pickled dish. Chop the garlic using a garlic press.
Prepare the filling - mix everything, add all the vegetables to it. Simmer for 15 minutes, no longer needed, the vegetables are ready.
The time has come to quickly package it in sterilized jars, otherwise the household will come running and there will be nothing left until winter!

Eggplant for the winter with garlic

Another recipe where the main “heroes” are eggplant and garlic. The peculiarity of this offer is that they are accompanied by walnuts, which give the snack a piquant taste.

List of ingredients based on 1 kg of blue ones:

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

Cooking steps:

For such a snack, you need to take young eggplants that do not yet have seeds. Wash, do not peel. Trim the stem, cut lengthwise into two parts.
Place in salted boiling water for 2-3 minutes (a quick way to get rid of bitterness). Remove from the water and place under pressure.
Prepare the remaining ingredients. Separate the garlic into cloves, peel and rinse. Grind the nuts in a blender or simply chop them finely. Chop mint. Combine garlic, nuts and mint, add salt to the mixture.
Fill the blue halves with the resulting spicy mixture and place in sterilized glass containers. Pour the appetizer with a mixture of vinegar and water (1:1 ratio).
Store in a cool place, although you won’t be able to preserve such a tasty dish for a long time.

Delicious fried eggplant recipe

Fried blue ones are very tasty, but require some cooking skills. It is known that they contain bitterness; if you do not get rid of it, you can say that the dish will be spoiled. Fried eggplant is good, but with parsley and walnuts it’s amazing.

List of ingredients:

eggplants – 1 kg;
peeled walnuts - 0.5 tbsp.;
parsley – 1 bunch;
mayonnaise sauce – 100 gr.;
oil for frying.

Cooking steps:

To prepare eggplants means to wash and peel them. Cut, for example, into circles, the thickness of which will be no more than 0.5 cm. Sprinkle with salt and put under a press, the bitterness will go away along with the juice.
Fry the eggplants on both sides; a light pink crust is welcome. Place the circles on a plate in one layer.
Prepare the filling, mix washed and chopped parsley with finely chopped nuts and mayonnaise sauce.
Place a little filling on each circle. You can decorate with parsley leaves or dill.
All that remains is to invite your family to a tasting.

How to prepare the preparation “Eggplants like mushrooms”

Many housewives know: if you cook eggplants correctly, it will be difficult to distinguish them from pickled mushrooms. They are similar in appearance, consistency, 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:

Prepare the eggplants in the classic way, do not peel, cut into cubes, boil, adding vinegar (as required) and salt to the water.
Mix garlic crushed through a garlic press, finely chopped fresh dill, and vegetable oil in a container.
Add eggplants to this spicy-fragrant mixture, mix, and place in jars.
The sterilization process will take 20 minutes, but in winter the hostess and guests will be treated to a truly culinary masterpiece.

Eggplant preparation “Mother-in-law’s tongue”

The recipe most likely got its name from some loving son-in-law. The eggplants in it are quite spicy and piquant, apparently and reminded the man that he needs to keep an eye out for his mother-in-law.

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

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

Cooking steps:

Prepare the blue ones in the classic way: rinse, cut into circles, salt, leave, drain the juice (the bitterness will go away).
Prepare the rest of the vegetables, remove the stems and seeds from the sweet peppers, and wash them. Peel the garlic. Wash the tomatoes thoroughly, scald with boiling water, and remove the skin.
Grind peppers (bitter and sweet), garlic and tomatoes into puree using a meat grinder or blender.
Bring the filling to a boil and, while stirring, make sure it does not burn, add butter, sugar and salt, vinegar (this last).
Place the eggplants in the same container (it should be large). The extinguishing process lasts 20 minutes, but there is no need to sterilize. All that remains is to package and seal.
The snack for your beloved son-in-law is ready, all that remains is to find a bottle of a delicious drink for her.

“You'll lick your fingers” - a popular recipe for preparing eggplant

Just thinking about an eggplant appetizer makes your mouth water, but the housewives are sad because it requires a lot of effort. But there are recipes that are, one might say, primitive, but have a delicious taste.

List of ingredients:

eggplants 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.;
butter – 0.5 tbsp;
9% vinegar – 50-100 ml.

Cooking steps:

The first is preparing vegetables; it will take a lot of time, but you can involve your household. Rinse the eggplants under running water and cut into bars. Add salt and leave for a while. Drain the bitter juice.
Cut the peppers into large cubes, carrots into slices (do not use a grater, otherwise they will turn into porridge during the cooking process).
But, on the contrary, grind the tomatoes to a puree. Finely chop the garlic and parsley.
Combine all ingredients and seasonings, except vinegar.
Cook the salad for about 20 minutes, then pour in the vinegar and bring the mixture to a boil.
Immediately place while hot using sterilized jars and seal. Turn over, wrap additionally.

Delicious stuffed eggplants for the winter

The 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 g each;
parsley and dill, 1 bunch each;
hot pepper – 1 pc.;
salt – 2 tbsp. l.;
9% vinegar – 300 ml.

Cooking steps:

Wash the vegetables, do not peel or cut the eggplants, just cut out the stem. Blanch for 3 minutes in boiling water, add 1 tablespoon of salt for each liter.
Remove from the water and place under pressure. Time to prepare the filling, wash the vegetables, peel the garlic and peppers, chop finely using a food processor.
Make a cut on the eggplant, place the filling inside, then, bringing the edges together tightly, place vertically in glass containers, pressing tightly against each other.
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.

Instant marinated eggplants are a simple but very tasty appetizer. The variety of vegetables and spicy spices in its composition allows you to create an unusual, colorful and memorable dish from the simplest and most familiar ingredients.

Complemented with juicy vegetables, soaked in a spicy sweet and sour marinade, eggplants prepared according to this recipe are incredibly aromatic and tasty. Such a bright, aromatic and tasty dish will be an excellent side dish, appetizer and savory addition to lunch or dinner. Try it!

To make instant marinated eggplant, prepare the ingredients according to the list.

Cut off the stems and prick the eggplants often with a fork.

Steam the eggplants for 10-15 minutes.

Check readiness by piercing the eggplants with a fork. Once the eggplants are soft, they’re done!

I cook eggplants in a slow cooker in the “steam cooker” mode for 10 minutes, then leave them for another 3-5 minutes in the turned off and closed slow cooker.

While the eggplants are cooking, prepare the remaining ingredients. Grate the carrots. Cut the sweet pepper into strips, onion into half rings and garlic into slices. Chop the greens. Cut the hot pepper into small pieces, removing the seeds.

Combine prepared vegetables in a large bowl. Add 2 tsp. salt, 2 tsp. sugar and 2 tsp. ground coriander. Mix everything thoroughly and lightly crush the vegetables with your hands so that they release the juice.

Cool the eggplants slightly and cut into pieces.

Combine prepared ingredients in a large bowl. Layer a thin layer of vegetables, then add a layer of eggplant.

Repeat the layers, gradually adding all the prepared vegetables.

For the marinade: measure 8 tbsp. vegetable oil and 5 tbsp. vinegar and mix thoroughly.

Pour the prepared marinade over the vegetables, apply light pressure and place in the refrigerator for 24 hours.

Instant marinated eggplants are ready! Bon appetit!

For preparations, try to choose fruits that are small in size and not overripe.

The process is not very complicated and will not be difficult to prepare.

Whole eggplants, marinated for the winter

Products per 3-liter jar:

Eggplants,
Vinegar 9% - 50 g
Bay leaf – 1 pc.
Black pepper - 5 peas
Salt - 1 tbsp. l.
Sugar - 2 tbsp. l.
Water - 1.5 liters

The first step is to sterilize the prepared jars and lids.

Wash small eggplants well, cut off the stem and place tightly in a jar.

Add pepper, bay leaf and pour boiling water up to the neck, cover with a lid and leave for 20 - 30 minutes.

Prepare the brine, for this we boil 1.5 liters of water, dilute salt and sugar in it

We drain the water from the jar, we no longer need it, pour in vinegar and boiling brine, the filling level should be at the very edge of the neck of the jar

Let it sit for a while so that the air bubbles come out, cover with a lid and roll up.

We turn the rolled up jar upside down, wrap it up and leave it until it cools completely; it can be stored in an ordinary pantry.

Pickled eggplants for the winter, great recipe

Necessary:

Eggplant
Garlic – 2 heads
Parsley - bunch
Ground black pepper
Bay leaf

For the brine:

Water – 1 l.
Salt – 70 gr.

Preparation:

You need to take small eggplants, dark in color, rinse them well, cut off the stem and cut lengthwise, but not all the way

Boil salted water in a large saucepan and boil the eggplants in it for 7 - 10 minutes, then drain them in a colander so that the glass, if you have a lot of fruits, can be boiled in parts 2 - 3 times

Finely chop half the parsley, grate the garlic or pass through a press

Prepare the brine, to do this, pour a liter of water into a saucepan, bring to a boil, stir in 70 grams of salt, this is 2.5 tablespoons, then leave to cool

Place the boiled eggplants on the table tightly next to each other so that the cut made on them is located horizontally, parallel to the tabletop, cover them on top with a cutting board and press down with a slight pressure, maybe with a jar of water, for 30 - 40 minutes

After this, each fruit needs to be opened, sprinkled with pepper, put a bay leaf, a little garlic, do it all to your taste

Lay the top layer with the remaining uncut parsley and pour in the cooled brine, do not add a little to the top

Cover with a plate and put pressure on top, now leave at room temperature for a day, then put in the refrigerator or cellar, you can eat them in a week

Pickled eggplants stuffed with carrots

Necessary:

Eggplants (medium size) – 2 kg.
Carrots (large) – 1 pc.
Garlic – 2 – 3 heads
Parsley (dill) – 1 bunch
Salt – 2 tbsp. l. with a slide
Bay leaf - 3 – 4 pcs.
Allspice – 5 – 6 mountains.
Water – 2 l.

Preparation:

Eggplants need to be washed, cut off the stems, put in a saucepan with water and put on fire to cook, as soon as they boil, add salt to the water and cook for 5 - 7 minutes

While the vegetables are boiling, prepare the remaining ingredients: grate the carrots on a coarse grater, peel the garlic and chop finely, but it’s better to put it through a press

Drain the water from the boiled eggplants, let them drain and cool.

Now we cut each fruit along, but not all the way, grease both halves inside with a thin layer of garlic

Place the carrots, close them and place them in enamel or glass dishes in layers, which we sprinkle with garlic and carrots

Now prepare the filling, pour 2 liters of water into the pan, put it on the fire and bring to a boil, add salt, allspice and bay leaf, let it boil for 10 - 15 minutes

Pour hot brine over the vegetables

Cover with a plate and put pressure on top, leave at room temperature for 3 days, after which they can be sent to the refrigerator or cellar for storage, you can eat them after 2 days, but whether they will have time to wait until winter is a rhetorical question

Spicy eggplants for the winter, recipe without sterilization

Necessary:

Eggplants – 5 kg.
Sweet pepper – 4 pcs.
Hot pepper – 8 pcs.
Salt - to taste
Garlic – 500 gr.
Tomatoes – 4 kg.
Vegetable oil

How to prepare:

The first thing you need to do is wash all the vegetables, cut off the stem of the eggplants and cut into thin slices, put them in a saucepan, cover with cold water and leave for 2 hours.

Peel the remaining vegetables, cut into large pieces and pass through a meat grinder, add salt to taste to the resulting mass, stir until smooth and put on fire

Bring to a boil, reduce heat and simmer for 50 minutes, remember to stir occasionally

While the vegetable mixture is cooking, drain the water from the eggplants, let them drain and fry them in a frying pan with a little oil on both sides.

The jars must first be sterilized, pour vegetable filling into the bottom of each, tightly place the fried pieces of eggplant and fill with the filling so that the jar is completely filled with it.

Roll up with sterile lids, turn upside down, wrap and leave to cool.

Can be stored both in the cellar and in the pantry

Fried eggplants for the winter without sterilization

Ingredients:

Eggplants – 2 kg.
Sweet pepper – 4 pcs.
Hot pepper – 1 – 3 pcs.
Garlic – 150 gr.
Vinegar – 100 ml.
Vegetable oil

Preparation:

Cut the eggplants into slices, place them in a bowl, add salt and leave for 1 hour.

Peel the garlic, remove the seeds from the sweet peppers and together with the bitter ones, grind everything through a meat grinder, add 9% vinegar and mix

Fry the eggplant slices in a frying pan in vegetable oil on both sides, try not to overcook, you can check the readiness with a fork, it should gently enter the piece

We dip each fried piece in a mixture of peppers and place it in jars, which must be sterilized first.

Cover with sterile lids and store in a cool place.

Eggplants for the winter, the best recipes without sterilization

Ingredients

Eggplants – 1 kg

Bell pepper – 0.5 pcs.

Garlic – 2-3 cloves

11 kcal
45 min.

Cooking process

I offer you another interesting semi-finished eggplant recipe. Such eggplants store well, and in winter, when you open the jar, you can cut the eggplants into pieces and add onions, herbs, garlic and season with aromatic oil. Makes a quick express snack.

To prepare whole pickled eggplants for the winter, it is better to take medium-sized eggplants, although if you increase the proportions and prepare 2-3 liters in jars, you can also take large ones. From my own experience, I will say that I have rolled up larger quantities, but a jar can hold a lot of eggplants and it will take a long time to eat them. Therefore, for me, 1 liter jars are the best option.

So, to prepare whole eggplants marinated for the winter, prepare all the products according to the list.

Wash the eggplants under running water and cut off the stems. Prick the eggplants with a fork on two opposite sides.

Prepare the brine in which to cook the eggplants. To prepare a 1 liter jar, it is enough to take 1.5 liters of water and 100 g of salt. Boil water, add salt and let it dissolve. Then put the eggplants in the brine and cook from the moment of boiling for 6-7 minutes. If all the eggplants do not fit, you can boil them in parts.

Sterilize the jars for the preparation over steam, pour vinegar into the bottom and put a few pieces of bell pepper and garlic. Place the boiled eggplants tightly in a jar, pressing down so that there are no voids. Add the remaining garlic and vinegar between layers. Thus fill the jar to the top.

Bring the brine in which the eggplants were cooked to a boil, pour over the vegetables in the jar. Scald the lid with boiling water and cover the jar. Place a linen napkin folded 2-3 times on the bottom of the pan, place the jar and fill the pan with hot water. From the moment the water boils, sterilize for 10 minutes.

Remove the jar from the water and roll it up with a key, turn it upside down and leave until completely cool, wrapped in a blanket. Whole pickled eggplants are ready for the winter.

Whole marinated eggplants for the winter

A proven recipe for preparing whole pickled eggplants for the winter, step by step with photographs.

USEFUL TIPS FOR WOMEN

Wednesday, September 30, 2015

Whole eggplants for the winter: recipe with photos

Whole eggplants for the winter

Whole eggplants for the winter (without sterilization) recipe

Small eggplants – 1.5 kilograms

Coarse salt - 3 tablespoons and another 1.5 tablespoons

Fresh dill – 1 bunch

Dried celery – 1 teaspoon

Dried basil – 1 teaspoon

Garlic – 3 cloves

Allspice in peas – 4 pieces

How to close eggplants whole

Wash the eggplants, cut off the tails and butts on both sides. Pour 1.5 liters of water into a large saucepan, maybe 2. Pour 3 tablespoons of salt, wait for it to boil. Pour the eggplants into boiling water and wait 15 minutes for them to cook. The bitterness will immediately go away and the fruits will be soft.

While the eggplants are cooking, chop the greens. Eggplants themselves are a bit stale, so garlic, dill, celery, and basil will help us make their taste more piquant. You can add any greens you like, for example, parsley, cilantro, mint. Cut the greens, garlic too, into slices, my basil and celery are dry, no problem. Add allspice and peas.

The eggplants are cooked, put them in a bowl and pour ice water over them to cool a little.

We put our greens with garlic into two liter jars.

The jars, of course, must be dry and clean.

Place the eggplants tightly in the jars.

Pour 400 milliliters of water into a saucepan, add 1.5 tablespoons of salt, you can add black pepper or chili if you like spicy eggplants. Boil the brine, at the end add 2 tablespoons of 9% vinegar. Pour brine over vegetables.

Screw the lids on and turn the jars over a couple of times so that all the greens are distributed throughout them. When the workpiece has cooled, you can put it in the basement, where you store all the preserved food.

For those who love spicy eggplants, you will find a recipe with photos on the “Blog of Useful Tips” website.

USEFUL TIPS BLOG: Whole eggplants for the winter: recipe with photos

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Pickled eggplants without sterilization for the winter

Ingredients

eggplants – 1.5 kilograms,
hot pepper – 1 pod,
garlic – 4 cloves,
black peppercorns – 1 teaspoon.
Marinade:
water – 1 liter,
vinegar 9% - 4 tablespoons,
salt – 1 tablespoon,
sugar – 1.5 tablespoons,
bay leaves - 4 pieces.

You will get one two-liter jar of pickled eggplants.

How to cook quick pickled eggplants for the winter without sterilization

The eggplants are washed. Cut off the “legs” and sepals, capturing a small area of adjacent pulp as shown in the photo.

Each eggplant is cut lengthwise into 4 equal parts.

Pour 2 liters of water into a saucepan and add 1 teaspoon of salt. When the water boils, add eggplant pieces into it. Vegetables should be in boiling water for 5-7 minutes. Then they are immediately caught with a slotted spoon and placed in a colander to drain excess liquid. You can boil the eggplants in two portions. The water in which the eggplants were blanched cannot be used as a marinade base.

A standard set of spices is placed at the bottom of a sterilized jar: a whole pod of hot pepper, peeled garlic, a couple of bay leaves, allspice peas.

The jar is filled with hot blanched eggplant pieces.

Then prepare the marinade: pour water into the pan, add salt and sugar, and throw in the remaining bay leaves. The marinade is boiled for 5 minutes.

First pour vinegar into the jar, then pour in the hot marinade.

The jar is immediately covered with a sterilized lid and rolled up.

Then the jar is turned over and wrapped in several layers of warm cloth. Pickled eggplants should be “under the blanket” for a day. The cooled workpiece is taken to the cellar. Quick pickled eggplants without sterilization

It is not necessary to close them for the winter; in summer and autumn they can be eaten one day after cooking.

Marinated eggplants for the winter without sterilization: recipe, quick method

Pickled eggplants without sterilization for the winter in large pieces that are convenient to cut and serve with other vegetables; they taste like pickled mushrooms.

Tattyana

Eggplants fried with carrots and garlic.
Cut the eggplants into rings and place them in salted water for 5-10 minutes so that the bitterness goes away.
Fry them in vegetable oil on both sides.
Grate the carrots on a coarse grater, fry in sunflower oil until tender, add salt.
Peel the garlic and cut the cloves lengthwise.
Place eggplants, carrots, and garlic in layers in sterile jars. You can add hot pepper if you wish. Place vegetables more densely. Sterilize jars. I sterilize in the oven. Pour a little more than half a teaspoon of 9% vinegar into each jar and roll up.

- Masha
  Favorite eggplant caviar with celery
  
  eggplants - 3 kg,
  celery (roots) - 1 kg,
  ripe tomatoes - 2 kg,
  onions - 500 g,
  vegetable oil - 250 g,
  salt - to taste.
  Boil eggplants in salted water until soft, chop. cut tomatoes into pieces. Finely chop the celery and onion. sauté tomatoes, onions, celery in vegetable oil for 3 minutes, mix with boiled eggplants, add salt. heat the mixture to a boil and cook for 40 minutes, then pour into sterile jars, pasteurize liter jars for 30 minutes, half-liter jars for 20 minutes and roll up.
  
  Lisa
  Every year my mother cooks fried eggplants with garlic for us.
  
  for 5 liters of water 1 tbsp. spoons of salt, 300 g of vinegar (1 tbsp. vinegar essence per 1 glass of water). bring to a boil and put the chopped eggplants there for 3-4 minutes. Remove with a slotted spoon and place in a container. then heat the oil in a deep frying pan, put the eggplants there and sprinkle with finely chopped garlic. fry until done, stirring occasionally. transfer to prepared jars and seal with iron lids.
  
  Yanochka
  I'm preparing spicy eggplants for the winter
  
  eggplants 5 kg
  garlic 150 g
  sweet pepper 1.5 kg
  hot pepper 20 pcs.
  sugar 200 g
  vinegar 9% 200 g
  Cut the eggplants into slices, sprinkle with salt and let stand for 4-5 hours. Rinse off the salt, dry and fry in vegetable oil on both sides. Mince the peppers and garlic, add sugar, vinegar and a little salt. Mix the fried eggplants with the pepper-garlic mixture and place in sterilized jars.
  sterilize for 20 minutes. roll up and cool upside down. wrap up
  
  Ulyana
  And I roll up blue ones with cabbage
  
  for 5 kg of blue ones: 1 kg of carrots, 1-1.5 kg of cabbage, 200 g of garlic through garlic, 1 tbsp. sugar, 1 stack of salt, 400 g of vinegar, 0.5 liters of vegetable oil.
  Boil the blue ones in salted water and cut into strips. Chop the cabbage and grate the carrots. mix everything and leave for 12 hours at room temperature.
  Place in jars and cover with nylon lids. store in the basement or refrigerator.
  output: 3-3.5 liters.
  
  Christina
  And I prepare pickled stuffed eggplants
  
  eggplants 2 kg,
  carrots 0.5 kg,
  onion 200 g,
  salt (for minced meat) 30 g,
  celery leaves 1 bunch,
  sunflower oil 200 g,
  Boil blue (eggplant) in salted water until tender, 30-40 minutes. put under pressure for 30-40 minutes.
  Boil the carrots, peel and cut into small cubes.
  Cut the onion into cubes, fry in vegetable oil, add chopped carrots to it, add salt and simmer a little.
  Cut the pressed eggplants on the side, leaving one side intact, put 1-2 tablespoons of minced meat into the cut, wrap it in the middle with a celery leaf (if the leaves are very thick, divide them into 2-3 parts.) and place them in a saucepan, pressing them tightly together. place a plate or wooden circle on top with a weight on it (a three-liter bottle of water, for example). leave to ferment at room temperature.
  on the third day after the start of lactic acid fermentation, put the blue ones in bottles, pressing them tightly together so that there are no voids, and pour 1-2 cm of boiled cold oil. Store at a temperature of 0 to 10 C (in the cellar or in the refrigerator).
  Before use, the celery leaf is removed, lovers eat it, and the blue leaves are cut together with the minced meat right in the plate.
  This salad can be eaten in this form. try and, if necessary, add salt and sugar to the finished salad to taste.
  goes great with fried potatoes in winter!
  
  Inna
  My favorite mushroom eggplants
  
  Make the filling for 5 kg of eggplants:
  water - 5 l, salt - 1 glass, vinegar - 0.5 l.
  Cut the eggplants into cubes and throw them into boiling water. boil for 2-4 minutes, then strain the water and throw it into boiling oil (sunflower) - 0.5 l per 5 kg.
  boil for 2-3 minutes. add minced garlic, 2-3 heads, hot red pepper - 2-3 peppercorns. mix everything, put in jars and close. You can add garlic and pepper to the hot “mushrooms”, but do not cook, just sprinkle with vinegar.
  
  Sunset Fairy
  I'm preparing pickled eggplants
  
  For minced meat, take green tomatoes (they give piquancy and acidity), red bell pepper, carrots, garlic, hot pepper. You also need parsley or celery. the ratio of vegetables for minced meat is 1x1x1. 300 g garlic for this amount of minced meat.
  Finely chop all the vegetables, grate the carrots, mix everything and simmer in a deep frying pan in sunflower oil. Approximately about a glass of oil. then add 300 g of chopped garlic with chopped hot pepper (grind everything together in a blender), add greens if you want, cut them not very finely, and salt to taste. the minced meat is ready.
  now eggplants. select fruits that are not too large, (so small), about 5 kilograms, rinse, cut off the stem and tail, prick with a fork and bake in the oven until soft. You can cook them and then press them under pressure. let them cool, then cut them lengthwise (not all the way) and fill with prepared minced meat.
  prepare the brine: for 1 liter of water 1 tbsp. l. (heaped) salt and 1 tbsp. l. Sahara. boil. You can also pour it hot...
  Place a bunch of dill with umbrellas at the bottom of an enamel bucket or pan. Place the eggplants tightly on top and cover everything again with a bunch of dill, fill with brine, cover with a clean cloth and place a wooden circle with a weight. After 2-3 days, remove to a cool place. in the cellar or refrigerator.
  
  Lilya
  The most delicious eggplants “lights”
  
  eggplants (blue) 5 kg,
  garlic 100 g,
  red salad pepper 1 kg,
  vinegar 9% 250 g,
  hot capsicum 3 pcs.,
  vegetable oil 0.5 l.
  Wash the blue ones, cut into slices up to 1 cm thick. Pour in salt water for 2 hours - 100g of salt per 1 liter of water.
  fry the eggplants on both sides in vegetable oil.
  Grind the peeled sweet peppers, garlic and hot peppers in a meat grinder - remove the seeds from the two hot peppers.
  Be careful when working with hot pepper - never rub your eyes or face, even after washing your hands; it is best to work with rubber gloves!
  Add vinegar and fried and cooled oil to the ground pepper. stir the filling.
  Place the fried eggplants in an enamel pan in layers, brushing each layer with a small amount of filling. Place the remaining filling on top.
  Let the eggplants sit at room temperature overnight. the next day they can be put into jars, sterilized for 30 minutes and rolled up, or put into a bottle and put in the refrigerator.
  the recipe is wonderful! very tasty thing - these lights! The lights are good with fried potatoes, pilaf, buckwheat porridge, or by themselves - on a sandwich. try it - you won't regret it!
  
  Zhanna
  The most delicious eggplant salad
  
  3 kg eggplants,
  2.5 liters of tomato juice,
  1 cup sunflower oil,
  15-20 pcs. bell pepper,
  7 pcs. carrots,
  1 cup of sugar,
  vinegar,
  salt to taste,
  2 large cloves of garlic.
  pour the juice into a saucepan, boil, add salt, vinegar, sugar, butter and boil for 10 minutes, add carrots, grated on a coarse grater, eggplants, cut into 4 pieces with skin, and cook for another 10 minutes. add pepper and cook for another 10 minutes. then add the garlic and cook for another 5 minutes. put into jars and roll up.
  the output will be 7 liters.
  
  Tatiana
  I’m already rolling the second batch: blue ones without tomato
  
  cut 1 kg of blue peppers into circles, 20 peppercorns into rings (if large).
  marinade: for 2 glasses of water:
  1 tbsp. l. salt, 1 glass of vinegar, 0.5 l (0.25 l) oil, 150 g garlic (less possible). add a few small pieces of hot pepper.
  boil for 15 minutes. Place in hot sterile jars and seal.
  yield: 5 jars of 0.5 liters.
  
  Squirrel
  Eggplants in Georgian style
  
  eggplants,
  carrot,
  parsley,
  garlic,
  salt,
  sugar,
  red hot pepper,
  vinegar,
  vegetable oil.
  Trim the edges of the eggplants and boil the eggplants until soft, put under pressure for 3-4 hours. Grate the carrots on a coarse grater, chop the garlic and parsley, mix everything. Mix vegetable oil with vinegar in a 1:1 ratio, add salt and sugar.
  Place the blue ones in a large saucepan as follows: cut the eggplant in half lengthwise, sprinkle one half with a mixture of parsley, garlic and carrots, cover with the other half, and place tightly together.
  Between the blue layers, sprinkle a pod of hot pepper cut into thin rings.
  When all the blue ones are laid out, fill them with a mixture of oil and vinegar.
  They are ready to eat in a day and can be stored in a cold place for a very long time.
  Before serving, simply cut them into transverse pieces.
  add hot pepper to taste - if you like it spicier, then add 3-4 peppers per bucket of ready-made blue peppers.
  
  Olesya
  Eggplant caviar “instant eating”
  
  take only 1 kg: eggplants, tomatoes, onions, bell peppers, carrots.
  1. Cut the eggplants into slices (thickness 8-10 mm), add salt and fry in vegetable oil. Cut each circle into 4 parts (this is so that when you eat the caviar, the eggplant skin does not stretch across the entire jar).
  2. Grind the onion and carrots in a meat grinder or grate them. cut the tomatoes into slices.
  3. Add salt to the onions, carrots and tomatoes, fry in vegetable oil until the excess juice evaporates (in general, so that the juice does not drip).
  4. Cut the pepper into strips. do not add salt.
  Do not overdo it with salt and oil.
  5. take a large saucepan or Dutch oven. Pour a little vegetable oil into the bottom. lay out in layers: carrots with onions and tomatoes, eggplants on top, and pepper on top (now add a little salt to the pepper layer). keep layering until the ingredients run out. Place in an oven preheated to 200 degrees. simmer for an hour, then reduce the temperature to 150-160 degrees. and simmer for another hour and a half, stirring occasionally. Now you can put it in scalded jars and roll them under the lids.
  in the finished caviar the pepper is no longer bright green.
  I'll tell you this thing!
  The ratio of products can be slightly changed (if you like tomatoes or eggplants, add more!)
  
  Marina
  Delicious spicy eggplants
  
  mince 4 heads of garlic and 10 pods of hot pepper. add 0.5 liters of vinegar.
  Cut 10 sweet peppers into slices and lightly fry.
  Also cut 5 kg of eggplant into slices and lightly fry.
  Each eggplant slice, pricked on a fork, dipped in a paste of garlic and pepper and placed in layers in a jar.
  sterilize for 10 minutes.

Cooking recipes:

Many housewives rarely use this vegetable as a preparation or generally as a dish. But in vain. This product contains an incredible amount of useful substances, which is worth the fiber alone. It is useful for strengthening blood vessels, increasing immunity and for heart function.

Moreover, it is low-calorie - only 24 kcal per 100 grams. Just right for those who are on a diet.

Canning eggplants is already as widely used as pickled cucumbers, zucchini and tomatoes. They make an excellent snack with it. And the cooking process takes little time - simple, fast and tasty.

Let `s start

This is one of my favorite best eggplant recipes for the winter. Excellent taste and just a pleasant snack. This preparation contains a lot of summer vegetables - useful in any combination. Reminds me of a salad.

Compound:

Young eggplants - about two kilograms,
Tomatoes – 3-4 pieces,
Onion – 2 onions,
Ground red and black pepper - a teaspoon each,
Sunflower oil,
Sugar and salt - to taste.

How to cook the best eggplants for the winter “You will lick your fingers”

Start by washing the vegetables. Cut off the tail of the blue ones. Cut into circles about one and a half centimeters thick. Place in a separate container, add salt and cover with cold water. Leave them for an hour and let all the bitterness come out.

Peel the tomatoes. To do this, they need to be kept in boiling water for 2 minutes and then doused with cold water. And then it’s a matter of technique - the peel is easily and simply removed. Cut the tomatoes into pieces.

We cut the onion as for a salad. Now you need to simmer the onions and tomatoes a little over the fire. At this point, add salt (a tablespoon) for the last time. Cook for ten minutes until mushy.

Next, pepper the eggplants and roll them in flour, fry them on both sides.

Sterilize the jars in the oven at 50 degrees for about half an hour.

We put half the blue ones in the jars and fill them with the prepared tomato and onion mush. There should be no voids. Then again a row of eggplants and again vegetable filling. We finish the last layer with “blue” ones.

Now we need to sterilize our preparation for the winter. To do this, place the jars in a pan with hot water (water only up to the shoulders) and after it boils, let it sit in boiling water for a little while.

Screw on the lids and turn over. Wrap it in a blanket and leave it until it cools completely. Store in a cellar or refrigerator.

Delicious recipe for eggplants cooked like mushrooms

The results are truly the most delicious eggplants, like mushrooms - crispy and reminiscent of the taste of real pickled mushrooms.

The most delicious eggplants for the winter - fried with garlic

You just can’t imagine how delicious blue fruits can be when fried with garlic. Prepare more of these fried eggplants for the winter. By the way, you can eat them almost immediately after cooking.

Ingredients:

“Blue” – 6 pcs.,
Garlic – 1 head,
Dill – 1 bunch,
Vinegar and vegetable oil - 2 tablespoons each,
Salt and sugar - two teaspoons each. spoons,
Freshly squeezed lemon – 2 tsp.

Preparation:

I wash the “little blue” ones with a dish sponge. Remove the ends and cut into circles (do not cut too thin - about 1 cm). Choose fruits that are narrow rather than wide, so that they do not spread out during frying.

Place the pieces in a large bowl, fill with water (2 cups or to cover), salt and add lemon juice so that the fruits are not bitter. Leave for 1 hour. And then drain the dark water and dry it.

Place the frying pan on the fire and cook the fried eggplants until browned on both sides. We check with a fork, if they pierce without problems, then they are ready.

And one moment. If you plan to prepare fried eggplants for the winter, then it is not necessary to roll them in flour. There is a possibility of cans exploding.

At the next stage. Peel the garlic. Place the dill and garlic cloves into a blender and grind.

Add granulated sugar, salt, vinegar and oil to them. Mix thoroughly.

Now, one by one, we close the fried “blue” and garlic dressing with herbs in sterile jars in dense rows.

Place in a large, deep saucepan for sterilization. After that, roll it up, turn it over and cover it with a blanket. Let them stay like this until the morning. You can try it the next day. Store in a cool, dark place.

Conservation is varied and in each case original:

Pickled zucchini

Eggplants for the winter “Ten” - a popular eggplant salad

Why do you think “Ten”? Yes, because all the main ingredients in this recipe are exactly 10 each. It’s an original idea, really. Just ten pieces of each vegetable and that’s it – you won’t forget and there’s no need to look at the recipe.

Products:

Vegetables (bell peppers, blue peppers, red tomatoes and onions) – all 10 each,
Refined oil,
Sil and granulated sugar - 1 table. spoon,
Acetic acid (9%) - half a glass,
Water.

Look carefully at the color when choosing eggplants for the winter. Brown means that the fruit is very bitter (large amounts of solanine have accumulated in them). Take fresh and young, strong and dense.

We clean all the main ingredients, wash them and cut them into rings (you can use half rings or pieces, as you like).

Layer all the vegetables in a container. Sugar and salt between rows. Add water, oil and vinegar. Put on fire

They should simmer for at least 30 minutes after boiling. During this time, the volume will almost halve. Taste and add salt if necessary.

Prepare the jars (they should already be sterile by this time) and begin the process of preserving the workpiece for the winter. Lay tightly and without air gaps. Use a seaming machine or simple screw-on lids to close the jars. Turn over and cover with a blanket until completely cool.

As you can see, this recipe is prepared quickly and without sterilization. If necessary, you can change the amount of composition to “Pyaterochka”, “Seven” or something else.

Recipe for making “little blue ones” without sterilization in tomato juice

Do you want to make a spicy, spicy and magical-tasting winter appetizer from eggplant? Keep the best cooking recipe. Just like the workpiece above, it won’t take you much time - you’ll spend more on cutting.

Ingredients:

Young eggplants - two kilos,
Sweet bell pepper – 2 kg.,
Tomatoes – 3 kilograms,
2 pods of hot red pepper,
Three heads of garlic
Vegetable oil and vinegar (9%) - two tablespoons each,
Granulated sugar and salt - a couple of spoons each,
Water as needed.

We prepare:

The main thing in our culinary creation this time will be tomatoes. We will make juice from them. To do this, blanch them (boil for 40-90 seconds), douse them with cool water and remove the skin. Then into a meat grinder or juicer.

We also pass peeled garlic and hot pepper through a meat grinder.

We simply cut the “blue” ones into pieces (after washing them first), and peel the bell peppers from seeds and cut them into strips (straws).

Place the prepared products in one large container and mix. Add water and vinegar. I usually add acetic acid a couple of minutes before the product is ready. If you want, you can do the same.

Place on the stove and cook. After boiling, simmer until fully cooked.

Place in jars and seal. We turn it over to find out whether the lids were screwed on correctly and whether the jars are leaking. It turned out to be 7 liter jars. Store in the refrigerator, basement or cellar.

Mother-in-law's eggplant tongue

Do you know why this recipe was called that? Tongue means the main vegetable is cut lengthwise. The result is a long slice that resembles a tongue. And mother-in-law - this is because of the sharpness and burning.

In general, “Mother-in-law’s tongue for the winter” can be prepared not only from zucchini, but also from zucchini or other vegetables.

What should you serve such a delicious appetizer with? Look:

Recipe for delicious eggplants in Georgian style – “You will lick your fingers”

According to Georgian cuisine, where spicy foods often predominate, this cooking recipe will also contain fiery, savory ingredients.

5 kilos of “little blue ones”,
Bell pepper – 600 grams,
Red pepper – 2 pcs.,
Garlic – 200 gr.,
Vinegar – 350 ml.,
Vegetable oil – 1 cup.

How to cook in Georgian?

Wash the little blue ones, cut off the tails, cut them into rings 10-15 mm thick. Place in a separate container, sprinkle with salt and leave for 50-60 minutes. During this time, the fruits will give juice. Wash off all the bitterness and dry.

We are preparing the dressing. Peppers - remove seeds. Pass through a meat grinder along with the garlic. Add vinegar and oil to the resulting mixture (you can add salt if necessary).

Now you need to fry and brown the “little blue ones”.

Then dip each piece in the pepper and garlic dressing and into the jar. Sterilize and roll for 15 minutes. Turn them over and under the blanket until the next day - they will cool on their own.

Korean style eggplant

This recipe was shown to me by a Korean friend of my friends. It turns out to be quite a pleasant tasty salad appetizer. Now I like these Korean vegetables too.

Products:

Eggplants - half a kilogram,
A couple of medium sweet peppers
One large carrot
A couple of onions
Half a hot pepper
Head of large garlic
Sunflower oil – 3 tbsp. spoons,
Vinegar (9%) – 2 tbsp. spoons,
Sugar – 2 tbsp. l.,
Salt – 1 tbsp. l. plus 1 tsp,
Black peppercorns – 15-20 peas,
Ground red pepper - half a teaspoon,
And coriander (in grains) - 1 table. l.

Preparation:

We cut the blue ones into halves. Then into slices. Just not too subtle.

Then you need to boil heavily salted water in a saucepan. Dip our slices into it and cook for about 3-5 minutes. Place the boiled fruits in a colander.

Grate the carrots on a Korean grater (if not, then use a knife as usual). Onion in half rings, Garlic through a crush.

Divide the bell peppers into quarters and then into strips. It burns into small pieces (just be careful - it can burn your hands - gloves will help).

Preparing the filling. Grind black pepper and coriander in a mortar. Mix them with ground red garlic. Pour oil into them and add salt, sugar and hot pepper. Mix everything thoroughly and add vinegar.

Now everything received must be combined together and rolled thoroughly with your hands. Leave to marinate for 5 hours.

Then we put the prepared preparation into jars and sterilize them. Screw on the lids and leave to cool. Store in a cool place.

Recipe for winter eggplant baked in the oven

An excellent option for preparing whole eggplants for the winter. Simply bake whole fruits in the oven, cool in cold water, and remove the skin and stem. And put them in bags and freeze them.

Such vegetables can be used in any dish in winter, often with salads, as an appetizer or as a side dish for meat.

You can prepare these delicious simple “blue” preparations yourself at home. And then, on a winter day, make an interesting and unusual dish out of them to surprise all the guests.

Bon appetit!