Recipes for twisting blue ones. While the eggplants are cooking, prepare other vegetables. Salted pickled eggplants stuffed with carrots

Eggplants have become so firmly established in our kitchen that we lovingly call them little blue ones and prepare delicious dishes from them all year round. You can prepare various snacks from the blue ones, you can serve them as a hot dish, or you can prepare eggplants for the winter. There are simply a huge number of recipes for preparing eggplant for the winter. Today I would like to bring to your attention 10 of the best, time-tested and experience-tested blanks. I hope that from all the variety you can choose the one you like best.

Delicious eggplant salad for the winter

A simple and tasty salad, easy to prepare and eaten once or twice. This salad can be prepared for the winter and served for dinner.

Ingredients:

• eggplants - 1.5 kg
• tomatoes - 0.5 kg
• onions (large) - 2 pcs.
• flour - 100 gr.
• salt, pepper to taste
• vegetable oil for frying

1. We cut off the stalks of the eggplants, and then the eggplants will need to be cut crosswise into circles. The thickness of each circle is about 2.5 - 3 cm. If you want to remove the bitterness from eggplants, you can salt the sliced ​​circles and pour cold water for about an hour. To be honest, I often skip this step. It seems to me that there is practically no bitterness in store-bought eggplants.

2. Cut the onion into cubes and fry it in vegetable oil until transparent.

3. It is advisable to remove the skin from tomatoes; it is unnecessary in salads. If the tomatoes are ripe, the skin can be easily removed with a knife. And if this is difficult to do, then the tomatoes need to be doused with boiling water and the skin will then be easily removed.

4. Cut the tomatoes into fairly large pieces and place them in the pan with the onions. Salt (1 tbsp. salt), mix. Simmer the vegetables over low heat for 10-15 minutes until soft.

5. Drain the water from the eggplant, sprinkle with red and black pepper, mix with your hands directly in the pan.

6. Dip the eggplants in flour and fry in a frying pan in sunflower oil until beautifully golden brown.

Salad jars and lids will need to be sterilized in advance.

7. Place hot fried eggplants in pre-prepared jars. There should be 3-4 eggplant slices at the bottom of the jar. The next layer will be a dressing of onions and tomatoes, about 2 tbsp. l. And then again eggplants and vegetable dressing on top. Lightly compact with a spoon to remove any voids.

8. Place the jars of salad in a saucepan with warm water, cover with sterilized lids and boil for 10 minutes.

9. Close the finished salad tightly with lids, and turn the jars upside down. You can wrap the jars with something warm.

Eggplants for the winter - mother-in-law's tongue

It just so happens that people come up with caustic jokes about poor mothers-in-law and talk about their harmfulness. I am a mother-in-law myself, I would like to argue with this. However, the “Mother-in-Law’s Tongue” appetizer is one of my favorite preparations. And it received this name most likely because of its sharpness. But everyone can adjust the spiciness to their own taste, try it, you won’t regret it.

Ingredients:

• eggplants – 4 kg
• tomatoes - 10 pcs.
• bell pepper - 10 pcs.
• garlic - 5 heads
• chili pepper - 3 pcs. (if you are afraid, less is possible)
• sugar - 1 glass
• vinegar - 150 ml
• vegetable oil - 1 cup
• salt - 5 tbsp. l.

I cook a lot at once, the output is about 7 liters of snacks.

1. We cut off the stalks of the eggplants, and cut the eggplants themselves into round pieces 2-2.5 cm thick. Place them in a large container, sprinkle with 3 tbsp. l. salt, mix with your hands and leave for 30 minutes so that the bitterness goes away.

2. Of course, we wash the remaining vegetables and pass everything through a meat grinder. You can adjust the amount of hot chili pepper at your discretion. Three peppers make a vigorous snack. But not everyone likes such spiciness, just add 1 pepper and the spiciness will become moderate.

3. Add 2 tbsp to the grated vegetable mass. l. salt, sugar, vinegar and vegetable oil. Mix everything well.

4. During this time, the eggplants gave up their bitterness. We wash them with cold water and drain the water. Pour the prepared marinade over the eggplants and mix thoroughly. Place the container with eggplants on medium heat and, after boiling, simmer for 30 - 40 minutes.

5. During this time, we sterilize the jars and lids. If you want to get acquainted with it in detail, then read my article about it.

6. Place the hot appetizer in prepared hot jars and roll up. Turn it upside down, wrap it in a warm blanket and leave it until it cools completely.

Super - a snack that men will especially appreciate is ready. You can cool it and try it right away.

Eggplants are like mushrooms for the winter - very tasty

And in fact, these eggplants have a mushroom taste. When I prepared such an appetizer for the first time, it gave me pleasure to make fun of the guests, because rarely did anyone guess what this appetizer was made of. Now in the days of the Internet it is difficult to surprise, but still try.

Ingredients:

• eggplants – 2 kg
• chili pepper - 1/3 pod
• garlic - 1 head
• dill - 50 gr.
• vegetable oil - 200 ml.

For the marinade:

• salt - 2 tbsp. l.
• sugar - 2 tbsp. l.
• vinegar - 10 tbsp. l.
• water - 2.4 liters
• allspice - 2-3 pcs.
• cloves - 2-3 pcs.
• bay leaf - 2 pcs.
• black peppercorns - 6-7 pcs.

1. First we prepare the marinade. To do this, pour water into the pan and when it boils, add all the spices according to the recipe. Add vinegar at the very end.

2. During this time, cut the eggplants into pieces and place them in boiling water. Cook for no more than 3 minutes. Try not to leave the stove and not to overcook the eggplants, otherwise they will become soft and tasteless.

3. Drain the water from the eggplant. Pass the garlic through a press, cut the hot pepper into small strips, add all this to the eggplants. Finally, add vegetable oil. Bring to a boil and turn off.

4. Place the snack in hot sterilized jars, roll up and turn over.

As you can see, it’s a simple and at the same time very tasty preparation for the winter.

Stuffed eggplants for the winter

An incomparable snack for the winter, and not only for the winter. You can surprise guests with this appetizer at any time of the year. But still, the step-by-step preparation of this dish is better to see than to read.

Sauteed eggplant for the winter

Why this name? The origin of this word comes from the French language and means “jump”. According to the most common version, this means that the ingredients are not mixed, as usual, with a spatula or spoon, but are tossed in a pan. I think we will leave the name, but we will still mix it in the usual way. However, it's up to you to decide.

Ingredients:

• eggplants - 5 - 6 pcs.
• tomatoes - 3 pcs.
• bell pepper - 3 pcs.
• onions - 2 pcs.
• garlic - 3 - 5 cloves
• chili pepper to taste
• vinegar - 1 tbsp. l.
• vegetable oil - 1 cup
• salt - 1 tbsp. l.
• sugar - 1 tsp.
• dill, parsley
• black peppercorns

1. Cut the eggplants into half circles, add salt and leave for half an hour so that they give up their bitterness.

2. During this time, cut the onions into strips and fry until transparent in a frying pan. Then add the diced sweet pepper to the onion. To reveal the aroma of vegetables, add 1 tsp. Sahara. Fry for 5-7 minutes.

3. Wash the eggplants with water and dry them lightly with a paper towel. Add the eggplants to the peppers and onions, fry for a few more minutes, then cover with a lid and simmer for about 30 minutes.

4. Add finely chopped garlic.

5. Peel the tomato and cut into slices. If the skin of a tomato is difficult to remove, you can pour boiling water over the tomatoes. Add tomatoes to vegetables. Salt, pepper, simmer covered for another 5 minutes.

6. Sprinkle finely chopped dill or parsley on top.

7. Just before the end of cooking, add vinegar.

8. Place the hot sauté into jars, cover with lids and place the jars in a pan of hot water to sterilize.

Eggplants for the winter in Korean

There are a lot of Korean eggplant recipes. This workpiece deserves a separate topic. But I wanted to introduce you to at least one recipe. These eggplants are quite simple to prepare, and the appetizer turns out simply awesome.

While preparing this article, I realized that it is impossible to immediately cover all the delicious eggplant recipes. Therefore, I promise that this delicious topic will definitely be continued. After all, the eggplant season is not over yet.

And I wish you delicious preparations so that winter does not seem so long and dull.

Delicious eggplant preparations for the winter are a wonderful treat! Cook at home using the best recipes.

During the cooking season, a big problem arises in finding suitable recipe options with eggplants. There are many variations and the main ones are discussed in the article. Delicious eggplants for the winter using the best recipes are as easy as pie, especially if you follow everything step by step.

The recipes have the same ingredients, but differ in cooking technology. There are many nuances that should not be missed. The best eggplant recipes for the winter cannot be prepared without sterilization, as this is a very important aspect of food preservation. Therefore, do not forget about this rule.

One of the best options for winter preparations are eggplants, as they have a rich taste, especially if mixed with additional ingredients.

Variations can be completely different, for example with mushrooms. In our recipe with photos, we will consider a very tasty option for preparing eggplants with honey for the winter. It will add a slight sweetness and aroma, plus we will also add a little garlic, which will definitely enhance the taste. You can add garlic at your discretion, depending on what you like more, a light taste, or a rich spicy one. We would also like to immediately point out to you that choosing eggplants for our dish is small in size. When they are small, they are much more convenient to use. But, of course, the main indicator is their freshness. It will take you and me approximately 2 hours to prepare; the amount of ingredients in the composition is indicated for a serving of two half-liter jars.

• small eggplants – 800 gr.,
• finely ground salt – 60 gr.,
• garlic - at your discretion (we have 4 cloves),
• vegetable oil – 150 ml.,
• ground pepper – 3 pinches,
• honey (I use linden honey in the recipe) – 2 tbsp.,
• vinegar – 100 ml.,
• water -300 ml.

Now let's move on to the main part. I love having all the ingredients already prepared and on hand, it helps save a little time later on. We start by filling our vegetables in a deep basin with water and washing everything well. To decorate our vegetables, we cut off both sides of the edges and peel them in strips. If you don’t like it that way, then you can remove all the skin. Then the eggplants need to be cut into rings, or, if desired, into strips. The second option is more practical, as it saves time both when cutting them and when frying them in a frying pan. After we cut them, sprinkle them generously with salt and leave them like that for about an hour.

In the meantime, we will work on the “zest” of our dish. First, peel the garlic and cut it into small pieces.

And when the right time comes, we return to our little blue ones. Before you start frying them, you should rinse them and dry them with paper towels. Then, one by one, fry them on both sides over low heat. There is no need to bring it to readiness, just lightly fry it.

Then we put our fried vegetables into jars and mix them with garlic.

Pour our honey marinade over the eggplants. It is prepared like this: pour 300 ml of water into a saucepan, add pepper, bring to a boil. Then add vinegar and salt, then add our honey. Keep it on the fire for a few more minutes.

And immediately quickly pour our jars. Once you have done this, very quickly roll up the sterilized lids. We wrap our jars in a warm towel and wait for them to cool.

That's all! Not so difficult, right? But, eggplants with peppers in honey marinade. You'll end up with a delicious winter!

Recipe 2, step by step: delicious eggplant salad for the winter

Be sure to prepare eggplant salad for the winter according to the recipe described below. In winter, it will become an indispensable snack in any situation. Whether it's a holiday dinner or just a family lunch. This salad is also perfect as a side dish.

• Eggplants - 1.5 kg
• Tomatoes - 3 kg
• Bell pepper - 1 kg
• Carrots - 1 kg
• Onions - 1 kg
• Refined vegetable oil - 0.5 cups
• Vinegar 9% - 0.5 cups
• Sugar - 1 glass
• Salt - 2 tbsp

First, wash the eggplants and cut them into circles. Sprinkle with salt and leave aside.

Pass the tomatoes through a meat grinder, or chop in a food processor.

Let the tomatoes cook for 20 - 25 minutes. Tomato juice should reduce in volume and boil down. Add salt, sugar, vegetable oil to the tomatoes. Mix 0.5 cups of 9% vinegar with 0.5 cups of water and pour into the tomato sauce.

Peel the onion and cut into half rings. Grate the carrots. Cut the pepper into strips. When the sauce boils, add onion to it.

Then pour in the carrots, grated on a coarse grater. Onions and carrots in tomato sauce should simmer for 10 minutes. The aroma, by the way, is extraordinary!

Wash the eggplants to remove salt and place them on a dry towel to absorb excess liquid. This whole procedure is done so that the eggplants are not bitter.

Add the pepper, cut into strips, to the tomato sauce.

Then the eggplants need to be cut into large strips and added to the tomato sauce for the salad.

Add garlic.

Cover the pan with a lid. Reduce the heat to low. Let it simmer on the fire for 30-40 minutes. Don't forget to stir. Then put it in sterilized jars and screw it up. Cover until completely cool. We store eggplant salad in the cellar or refrigerator.

Recipe 3: the most delicious eggplants for the winter (step by step)

A delicious appetizer prepared with eggplant and spicy sauce will be an excellent addition to any holiday table. Preparing the recipe does not take much time, but at the same time you can prepare it for the winter. This very aromatic and elegant dish is simply not to be missed. We will prepare two 0.5 liter jars of Georgian eggplant.

• eggplants – 1 kilogram;
• bell pepper – 400 grams;
• garlic – 2 heads (small);
• hot pepper – 1 pod;
• sunflower oil – 100 grams;
• vinegar – 100 grams;
• sugar – 1 tablespoon;
• salt – 1 teaspoon.

Vegetables need to be cut into small pieces and add salt.

2-3 hours is enough time for all the bitterness to leave the vegetables.

Our minced vegetables need to be placed in a pan. The mixture should begin to boil. Add sugar and mix. Place the already fried vegetables in the same pan. Cook for about 10 minutes.

Place the resulting mixture in jars and seal.

In two weeks the presented dish will be ready. Georgian eggplants can be taken out of the cellar and served at the festive table.

As interesting ingredients that will improve the taste, you can add cilantro, aromatic herbs, nuts and much more.

Recipe 4: eggplants for the winter without sterilization (step-by-step photos)

Eggplant salad with bell peppers, zucchini, carrots and tomatoes is prepared very simply, in one bowl, you won’t need more than an hour to prepare it. Vegetable salads for the winter without sterilization are one of the most popular winter preparations.

Prepare storage containers in advance - jars and lids. Vegetable salads are conveniently stored in jars with a capacity of 400 to 800 grams; a larger volume requires either very gluttonous consumers or a large family, since open jars can be stored in the refrigerator for no more than 2 days, just like any canned food.

The jars and lids should be thoroughly washed and dried in a hot oven. This will protect your workpieces from damage during storage.

• 1 kg of eggplants;
• 1 kg bell pepper;
• 1 kg of tomatoes;
• 500 g zucchini;
• 500 g carrots;
• 500 g onions;
• 1 head of garlic;
• 100 g of greens (cilantro, parsley);
• 250 ml sunflower oil;
• 100 g granulated sugar;
• 60 g rock salt;
• 150 ml apple cider vinegar;
• black pepper, vegetable seasonings to taste.

So, take a large container to prepare vegetable stew. This could be a saucepan or saucepan with a wide bottom.

Cut ripe eggplants without damage or spoilage, with elastic skin into slices about a centimeter thick, and place in a saucepan.

Peel the sweet bell pepper from the seeds, cut into large pieces, and add to the eggplants. The color of the pepper will affect the final color of the salad. I cooked with yellow and green, that is, a little unripe, so it turned out variegated. If the pepper is red, the color of the finished dish will be darker.

Peel the zucchini and cut it finely. Also finely chop the onion and head of garlic. Place zucchini, onion and garlic in a saucepan. By the way, there is no need to peel young light green zucchini.

Cut the carrots into slices about half a centimeter thick. In such salads, carrots should be cut large, this will diversify the texture of the dish.

Now pour sunflower oil into a saucepan, add granulated sugar and rock salt, add a little ground black pepper and any vegetable seasonings to your taste. Simmer vegetables over moderate heat for 40 minutes.

Finely chop a bunch of fresh herbs, add to the rest of the ingredients, cook for 5 minutes. Pour apple cider vinegar into a saucepan, stir, heat over moderate heat for 2-3 minutes, remove from heat.

We pack the eggplant salad hot into prepared dry, clean jars. Immediately roll up the lids tightly and turn over onto the neck. Wrap the canned food in a warm blanket and leave it at room temperature for several hours.

We remove the completely cooled pieces into a cold basement.

When you open a jar of eggplant salad in cold winter, an incredibly tasty and appetizing vegetable aroma will fill the room and remind you of summer.

Eggplant salad for the winter without sterilization is ready. Bon appetit! Stock up for winter!

Recipe 5: delicious eggplants marinated for the winter, like mushrooms

Still wondering what recipe to use to prepare delicious eggplants for the winter? I highly recommend trying an original and interesting dish - eggplants like mushrooms. Elastic blue slices with a slight aroma of garlic and actually somewhat reminiscent of mushrooms (I would say, similar to pickled milk mushrooms). During the season, be sure to prepare a couple of jars of these eggplants for the winter - I’m sure you’ll like them!

Eggplants of any degree of maturity are suitable for this winter vegetable preparation recipe, but it is advisable to choose young ones (they do not have such large and hard seeds). Whether to remove the skin or not is entirely up to you. Some people like it, but others can't stand it. If the eggplants are aged, it is advisable to soak them in salted water and then squeeze them thoroughly - this way you can remove the bitterness without any problems.

The amount of garlic for eggplants for the winter can be increased or decreased - it’s a matter of taste. Any refined, that is, odorless, vegetable oil will do (I use sunflower). In the marinade I have collected the most delicious and aromatic ingredients according to the taste of our family. You can safely remove or add your favorites.

• eggplants – 1 kg
• vegetable oil - 120 ml
• garlic - 1 head

• water - 1 l
• table vinegar 9% - 6 tbsp.
• sugar - 1 tbsp.
• salt - 1 tbsp.
• bay leaf - 2 pcs
• allspice - 3 pcs
• cloves - 2 pcs.
• mustard seeds - 0.5 tsp.
• coriander - 0.5 tsp.

To prepare this simple but very tasty vegetable preparation for the winter, we will need the following products: eggplant, refined vegetable oil and garlic. In addition, for the marinade we will take water, table vinegar, granulated sugar, table salt (not iodized!), bay leaf, allspice peas, clove buds, mustard and coriander seeds. If you don’t like some spices, you don’t have to add them at all.

The first step is to prepare the marinade. To do this, put salt, sugar, bay leaf, allspice peas, clove buds, mustard and coriander seeds into a container of suitable volume (I have a 4-liter saucepan).

Pour water (cold or hot - it doesn’t matter) and put it on medium heat until the contents of the dish boil.

In the meantime, we are working on eggplants. We wash them, cut off the tails on both sides, and, if desired, remove the thin skin (for this it is most convenient to use a housekeeper knife).

We cut the pulp not finely, but into rather large pieces, so that later it will be convenient to eat them. Approximate size - 3x3 centimeters.

For now, put all the pieces in a bowl (1 kilogram is eggplant in its already prepared form).

When the contents of the pan boil, let it boil for about a minute (you can cover it). After this, pour in table vinegar, mix and place eggplant slices into the boiling marinade.

We wait until the contents of the dish boil again and cook the eggplants over medium heat without a lid for about 3-5 minutes. During this time, the slices will boil and become translucent. There is no need to stir them too actively - it is best to lower them to the bottom using a slotted spoon, since the vegetables float on the surface of the marinade all the time.

Turn off the heat, cover the pan with a lid and let the eggplants stand in the marinade for about 10 minutes. During this time, they will absorb all the flavors and aromas of the marinade.

After this, we throw the eggplant slices into a sieve or colander so that the marinade drains - we will no longer need it. Let it sit for about 10 minutes. I throw away the bay leaf and cloves - they gave off enough of their aroma, but during storage they can give the product a little bitterness.

During this time, you need to peel and chop fresh garlic - I used one small head, but you can take as much as you like or don’t use it at all if you don’t like it.

Pour refined vegetable oil into a deep and wide frying pan and let it warm up over medium heat. After this, add chopped garlic and fry for literally 20-30 seconds. It doesn’t take longer, since darkened (that is, well-roasted) garlic will taste bitter, and we need its aroma to permeate the oil.

Immediately transfer the eggplant slices, from which the marinade has already drained well, into the garlic oil. Fry over high heat for 3-4 minutes, stirring occasionally. This is necessary to properly warm the eggplants, since we will no longer sterilize them further.

Place the very hot eggplants in a pre-prepared bowl, being careful not to compact them too much or leave any air bubbles. We also distribute the remaining boiling oil into jars - the pan should remain empty. Regarding preparing dishes for canning: I sterilize the jars in the microwave, and boil the lids on the stove (5 minutes after boiling is enough). We wash the jars in a soda solution, rinse and fill each with about 100 milliliters of cold water. Steam them in the microwave at the highest power for 6-7 minutes (the time is indicated for 2 jars at once). I advise you to use glass jars with a capacity of 500 milliliters - you will need 2 pieces in total.

Immediately seal the jars with lids. You can use both simple tins (rolled with a key) and screw ones (they just screw in - your husband will help you).

We turn the jars upside down and leave them in this position until they cool completely, wrapped in something warm (a blanket, rug, fur coat or coat - what you usually use when canning). In this way, additional heat treatment of the lids and the entire workpiece occurs. We store eggplants like mushrooms in the same place as the rest of the eggplants - in the basement, cellar or other dark and cool room.

In winter, open the jar, put it in a bowl, add chopped herbs and fresh onions, mix and enjoy. Or you can do it just like that - without additives. In any case, the result is a very tasty dish that you are not ashamed to offer even to guests. With a slice of black bread or boiled potatoes - you'll lick your fingers! Cook for your health, friends, and bon appetit!

Recipe 6: delicious Korean-style eggplants for the winter (with photo)

Rarely is a holiday table complete without spicy, spicy salads and appetizers from Korean cuisine. Korean-style eggplants are also popular. And this is well deserved: a tasty, moderately spicy, lightly marinated appetizer of eggplant, carrots and bell peppers, with spices, will please you and your loved ones.

• Eggplants – 2 kg
• Carrots – 1 kg
• Sweet bumpy pepper 1 kg
• Sugar - 200 g
• Vinegar 9% – 200 g
• Vegetable oil – 200 g
• Garlic - 1 head
• Salt - 1 tbsp. l.
• Ground black pepper - 1 tsp.
• Seasoning for Korean carrots - 25 g

Prepare products for pickled eggplants for the winter. Wash and peel the eggplants and carrots. Wash the pepper, cut it, remove seeds.

How to cook eggplants in Korean: cut the eggplants into strips. Add salt, mix and leave for 30 minutes. Then place the eggplants in a colander to drain the liquid.

Grate the carrots using a Korean carrot grater (or a coarse grater).

Cut the pepper into strips.

Fry the eggplants in vegetable oil.

Combine all vegetables, add chopped garlic, Korean seasoning, salt, ground pepper, sugar, vinegar, oil. Mix thoroughly and leave for 4 hours. If you do not can it, store the salad in the refrigerator.

To preserve, place the salad in prepared, sterilized jars, cover without screwing on the lids, and place in a saucepan with warm water (place a stand or cloth on the bottom). Sterilize 0.5 liter jars in moderately boiling water for 30 minutes, 1 liter jars for 1 hour. After the time is up, use special tongs to remove the jars and carefully, without opening them, close (roll up) the lids.

Cover closed jars of Korean-style eggplant with a blanket and leave for a day, and then take it out for storage. Bon appetit!

Recipe 7: Homemade eggplant salad for the winter is delicious

Another eggplant salad for the winter with tomatoes, carrots, peppers, onions and garlic. A delicious salad option without frying or baking eggplants. The taste of the salad is rich, but at the same time delicate.

• eggplants - 4 kg;
• sweet pepper - 400 gr.;
• hot pepper - 20 gr.;
• carrots - 400 gr.;
• onion - 300 gr.;
• garlic - 150 gr.;
• tomatoes - 1.7 kg;
• salt - 120 gr.;
• sugar - 80 gr.;
• vinegar 6% - 100 ml;
• vegetable oil - 150 ml.

Wash the tomatoes, cut out the places where the stalks are attached (if they are hard) and grind in a meat grinder or chop in a blender. We need 1.5 liters of tomato.

Wash the onions, peppers and carrots, peel and cut into small pieces.

Peel the garlic.

Grind onions, peppers, carrots and garlic in a meat grinder. It is when the vegetables are ground in a meat grinder that they turn out to be very small pieces (and not pureed, as in a blender), which gives the salad its piquancy.

We also pass the hot pepper through a meat grinder, or chop it very finely (this must be done with gloves, the pepper burns your hands very much). Mix the chopped vegetables thoroughly.

Wash the eggplants, cut off the stems and cut into small pieces. The skin of eggplants needs to be peeled if it is a little bitter and rough; if the skin is thin and does not have a bitter taste, it does not need to be removed.

Salt the chopped eggplants (4 heaped tablespoons = 120g), add sugar (4 heaped tablespoons = 80g) and tomato, bring to a boil over medium heat and add chopped vegetables. When everything boils, simmer over low heat for 15 minutes, then add vinegar and oil. Boil for 5 minutes, taste, maybe you need to add more salt or sugar. (if the tomatoes are very sour, you can add a little less vinegar and more sugar.

Place the boiling salad in sterile jars, roll up with sterile lids and wrap until completely cooled. The specified amount of vegetables yields about 6 liters of salad.

Eggplants are also beautifully called “blue vegetables” for their, of course, pleasant and unusual appearance and color. In addition, you probably noticed that if cut eggplants are left in the air for a long time, their white interior turns blue. This occurs due to contact of certain

Components with air. Eggplants for the winter, cooking recipes in completely different variations are offered to housewives in a separate thematic section.

Eggplants for the winter, cooking recipes without sterilization are considered the simplest. The point here is that the jars in which the salad or appetizer has already been placed will not need to be kept in a water bath. But this doesn’t mean that you can just take any jar and throw a seam into it. The jars will still need to be pre-washed with soda, then rinsed under cold water and sterilized when 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.

Eggplant for the winter, recipes for making “mother-in-law’s tongue” is perhaps the most popular salad option. We know that eggplants, in any form or method of preparation, go perfectly with garlic. In this type of rolling, you need to use a lot of garlic, because the name “mother-in-law’s tongue” obliges this version of rolling to be spicy. For spiciness, some people, in addition to garlic, add grated horseradish root and hot pepper even with grains to the jars! Here you already need to understand how much you and your family members really are lovers of spicy dishes.

Eggplants for the winter, cooking recipes with photos help to better understand how exactly 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 ingredients and start creating their own culinary masterpieces for the winter. Although, step-by-step photographs make the work process much easier for experienced housewives. Moreover, they inspire confidence in the recipe, which is also important in any situation.

You can also make eggplants for the winter, recipes for cooking them like mushrooms. If you try to correctly combine seasonings and additional herbs, 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 children’s diets only from 7-8 years of age.

20.07.2018

Eggplant caviar for the winter "You'll lick your fingers"

Ingredients: eggplants, carrots, sweet peppers, onions, large tomatoes, garlic, salt, sugar, vinegar 6%, vegetable oil

I really like eggplant caviar and every year I prepare it for the winter. What I like most is the version of eggplant caviar through a meat grinder, which I described to you.

Ingredients:

- 3 eggplants;
- 1 carrot;
- 2 sweet peppers;
- 3 onions;
- 6-7 tomatoes;
- clove of garlic;
- 1 tbsp. salt;
- half tbsp. Sahara;
- 1 tbsp. vinegar;
- a third of a glass of vegetable oil.

27.06.2018

Eggplants with honey for the winter

Ingredients: eggplant, salt, garlic, oil, pepper, honey, vinegar, water

Ingredients:

- 800 grams of eggplants,
- 60 grams of salt,
- 4 cloves of garlic,
- 150 ml. vegetable oil,
- 3 pinches of ground pepper,
- 2 tbsp. honey,
- 100 ml. vinegar,
- 300 ml. water.

05.04.2018

Eggplant caviar for the winter

Ingredients: eggplant, carrots, onion, garlic, tomato, pepper, tomato paste, sugar, salt, vinegar, oil

I suggest you prepare delicious eggplant caviar for the winter. I have described the cooking recipe in detail for you. so you shouldn't have any problems with cooking.

Ingredients:

- 400 grams of eggplants,
- 1 carrot,
- 1 onion,
- 4-5 cloves of garlic,
- 2 tomatoes,
- hot peppers,
- 2 tbsp. tomato paste,
- one and a half tbsp. Sahara,
- 1 tsp. salt,
- 2 tbsp. vinegar,
- 100 ml. vegetable oil,
- 2 pinches of ground black pepper.

31.03.2018

Zucchini and eggplant salad for the winter

Ingredients: zucchini, eggplant, tomato paste, tomato juice, carrots, onions, peppers, sugar, salt, oil, vinegar, garlic

Prepare this delicious zucchini and eggplant salad for the winter. This salad can certainly be considered vitamin-packed. In winter you can open it for any dish.

Ingredients:

- 200 grams of zucchini,
- 200 grams of eggplants,
- 40 grams of tomato paste,
- one and a half glasses of tomato juice,
- 1 carrot,
- 1 onion,
- 2 sweet peppers,
- 1 tbsp. Sahara,
- 1 tsp. salt,
- 70 ml. vegetable oil,
- 2 tbsp. vinegar,
- 3 cloves of garlic.

30.03.2018

Eggplants with beans for the winter

Ingredients: eggplant, carrots, onions, peppers, beans, tomato juice, garlic, vinegar, oil, sugar, salt, paprika

I suggest you prepare a very tasty winter preparation - eggplants with beans for the winter. I have described the cooking recipe in detail for you.

Ingredients:

- half a kilo of eggplants,
- 1 carrot,
- 1 onion,
- 1 sweet pepper,
- 200 grams of beans,
- 500 ml. tomato juice,
- 4 cloves of garlic,
- hot peppers,
- 4 tbsp. vinegar,
- 80 ml. vegetable oil,
- 1 tbsp. Sahara,
- 1 tsp. salt,
- 1 tsp. paprika.

27.03.2018

Tatar-style eggplants for the winter

Ingredients: tomato juice, salt, sugar, vinegar, oil, eggplant, garlic, pepper

There are a lot of eggplant preparations for the winter, but I’m sure these are Tatar-style eggplants for the winter. Be sure to prepare this tasty and easy-to-prepare preparation.

Ingredients:

- liter of tomato juice,
- 0.7 tbsp. salt,
- a third of a glass of sugar,
- a third of a glass of vinegar,
- half a glass of vegetable oil,
- 600-700 grams of eggplants,
- a head of garlic,
- a pod of hot pepper.

27.03.2018

Eggplants are like mushrooms for the winter

Ingredients: eggplant, dill, garlic, pepper, salt, sugar, vinegar, oil

Eggplants can be used to prepare both delicious dishes and winter food. Today I have prepared for you a recipe for delicious eggplants with mushrooms for the winter.

Ingredients:

- half a kilo of eggplants,
- a bunch of dill,
- 3 cloves of garlic,
- hot peppers,
- 1 tbsp. salt,
- 1 tbsp. Sahara,
- 4 tbsp. vinegar,
- 100 ml. vegetable oil.

05.11.2017

Spicy eggplants with garlic and hot pepper for the winter

Ingredients: eggplant, garlic, hot pepper, salt, vegetable oil, vinegar

I have prepared a very simple and quick recipe for spicy eggplants with hot peppers for you today. The preparation is absolutely hot, so this is a dish for true connoisseurs of thrills)

Ingredients:

- eggplants - 500 grams,
- garlic - 2 heads,
- hot pepper - 4 pcs.,
- salt - half a tablespoon,
- vegetable oil - 1 tbsp.,
- vinegar - 1 tsp.

01.11.2017

Lecho from eggplants and bell peppers for the winter “You will lick your fingers”

Ingredients: eggplant, sweet pepper, onion, tomato juice, salt, sugar, vinegar

If you like classic lecho, then you will probably like lecho made from eggplant and bell pepper. In this version, the well-known preparation only benefits - both its taste and appearance are simply excellent!
Ingredients:
- eggplants - 1.5 kg;
- sweet pepper - 0.8 kg;
- onions - 0.5 kg;
- tomato juice - 1 liter;
- salt - 0.5 tbsp;
- sugar - 100 gr;
- vinegar - 30 gr.

14.10.2017

Eggplants for the winter "Mother-in-law's tongue" without sterilization

Ingredients: eggplants, tomatoes, bell peppers, hot peppers, garlic, parsley, salt, sugar, vinegar, vegetable oil

There are many preserved eggplants for the winter, one of the most successful is the “Mother-in-Law’s Tongue” salad. You will certainly appreciate the taste of this preparation, its appetizing appearance, and the simple method of preparation.
Ingredients:
- eggplants - 1 kg;
- tomatoes - 1 kg;
- bell pepper - 300 gr;
- hot pepper - 2 pcs;
- garlic - 1 head;
- parsley - a small amount;
- salt - 1 tbsp;
- sugar - 3 tbsp;
- vinegar 9% - 3 tbsp;
- vegetable oil - 100 g;
- vegetable oil for frying.

10.10.2017

Eggplant "Ogonyok"

Ingredients: eggplant, bell pepper, hot pepper, salt, vegetable oil, garlic, table vinegar

Bright, spicy, delicious eggplants "Ogonyok" have long taken their place of honor in the cookbooks of many housewives. If for some reason you don’t have this recipe yet, get to know it quickly and be sure to cook it!
Ingredients:
- 1 kg of eggplants;
- 0.5 kg of sweet pepper;
- 1-2 pieces of hot pepper;
- 10 cloves of garlic;
- 100 ml vegetable oil;
- 1 tsp. coarse salt;
- 50 ml table vinegar 9%.

10.10.2017

Spicy eggplants with peppers for the winter

Ingredients: sweet pepper, eggplant, salt, vegetable oil, tomatoes, garlic, vinegar, hot pepper

Autumn has given us a generous harvest of eggplants; blue vegetables delight us not only with their beautiful color, but also with their bright, rich taste in preparations for the winter. Today we will prepare an unusually spicy and spicy salad; we will add tomatoes and sweet bell peppers to the eggplants.

Ingredients:
- 1.5 sweet peppers;
- 600 gr. eggplant;
- 1.5 tsp. salt;
- 1.5 tbsp. vegetable oil;
- 500 gr. tomato;
- 100 gr. garlic;
- ½ tbsp. vinegar;
- 2 hot peppers.

09.10.2017

Eggplant in tomato sauce

Ingredients: tomatoes, eggplant, garlic, vegetable oil, salt, sugar, vinegar

Spicy eggplants in a spicy tomato sauce will complement any of your dishes with their colorfulness, tenderness and piquancy. You should definitely make this amazing preparation for the winter!

To prepare the dish, take:

- 1 kg of tomatoes;
- 1 kg of eggplants;
- 1 head of garlic;
- 200 g vegetable oil;
- 1 tbsp. l. salt;
- 3 tbsp. l. Sahara;
- 5 tbsp. l. vinegar.

04.10.2017

Eggplants are like mushrooms for the winter without sterilization

Ingredients: eggplant, garlic, dill, parsley, bay leaf, water, peppercorns, salt, vinegar

You can make a lot of good preparations from the blue ones, but it’s worth remembering separately about eggplants as mushrooms for the winter. Such preservation will be a real hit among others and will surprise the hostess not only with its excellent taste, but also with its ease of preparation.
Ingredients:
- eggplants - 800 gr;
- garlic - 4-5 cloves;
- dill - 1 medium bunch;
- parsley - 1 medium bunch;
- bay leaf - 2-3 pcs;
- water - 1 liter;
- peppercorns - 4-5 pcs;
- coarse salt - 1 tbsp;
- vinegar 9% - 30 gr.

02.10.2017

Overseas caviar from eggplant

Ingredients: eggplant, sweet pepper, tomatoes, garlic, vinegar, salt

For most women, eggplant caviar is a highlight that all members of her family love very much. It is also considered dietary, and therefore healthy. We will help you improve the recipe for your caviar, thanks to which you will be able to further win the hearts of the people dear to you. For this you will need:
- large eggplant;
- tomato (6 pcs.);
- garlic (2-3 cloves);
- sweet pepper (3 pcs.);
- a tablespoon of vinegar;
- salt and pepper to taste.

The long-awaited canning season is just around the corner, so housewives are thinking about canning eggplants for the winter. In the summer, the cost of vegetables is practically pennies, but in winter the situation is the opposite, and you want to eat something fresh. Canned eggplants will be welcome guests on the table!

In no case can products in jars be compared with store-bought products. Manufacturers always include various chemical additives in their canned food, thanks to which the product can be stored for a long time. Homemade eggplant is a product that does not contain preservatives.

Today we will share with you the “Golden Ten” recipes for canned eggplant. The methods are not new, but they are still popular.

If you use other interesting recipes, be sure to share them in the comments. They will undoubtedly appeal to many housewives.

To buy a quality product, you need to know a couple of little things, thanks to which you will never make a mistake in choosing eggplants. It is worth remembering that old fruits contain large amounts of solanine, which is harmful to health.

1. First of all, you should pay attention to the appearance of the product: ordinary old fruits are brown over the entire area, and covered with wrinkles, juice oozes from them. These vegetables are not worth buying.

2.The quality of an eggplant can be determined by its weight. Remember: a fresh vegetable will always seem lighter. To ensure freshness, simply place it on the scale. From statistics we can conclude that a medium-sized ripe fresh vegetable weighs about 0.5 kg.

3. Be sure to inspect the fruit from all sides: a fresh eggplant is always smooth, there are no dents or other defects on it. Remember that some varieties have natural inclusions, so you shouldn’t focus on them - this is normal. Any damage indicates that it is not fresh. There are cases when the vegetable has suffered from an external factor, in which case inspect the rest of the eggplants.

4.If the seller is honest, he will not remove the stem. If it is green and not wrinkled, then this indicates that the eggplant is fresh. Old stalks are usually removed to conceal the real age of the fetus. Without the presence of a stalk, it is better not to risk buying this product.

5.If, based on all the listed signs, you were unable to check the product for freshness, then inspect its surface in the light. The skin should be shiny and not wrinkled.

6.The maturity of the fetus can be easily checked by pressing on it. It is better to do this near the base. If it is very difficult for you to make a dent, then this is a sign that the eggplant is not yet ripe. If the dent is very easy, then the fruit is overripe. Here you need to find the optimal middle, so that the dent is made with medium force and at the same time quickly disappears.

7. There is no need to fall for large vegetables, since there is nothing good in them. It is unlikely that such a fruit itself reached such a size; most likely, when growing, it was fed with nitrates, which are harmful to health. Larger specimens contain excessive amounts of solanine.

8. Honest sellers should show the buyer the cut vegetable. There must be no dark spots on it, and the grains must not smell unpleasant. If you observe these factors, then do not purchase the fruits as they are old.

9.Remember that when exposed to air, the fruit should not change its color; if it turns brown, then this is a sign of old age.

If you bought the freshest eggplants, then you should not put off preparing them for several days. This is a product that spoils literally before your eyes, so it is recommended to prepare them as soon as possible. Some housewives use a refrigerator for short-term storage, but do not know that the fruits will disappear even faster in it. It is better to put them in a dark, cool place.

Experienced cooks know that eggplants contain a lot of bitterness, which should be eliminated. To do this, you will need to cut the fruits into circles, place them in a colander and cover with salt. After a couple of hours, the vegetables need to be washed and dried.

Once you have chosen the right vegetable, let's start cooking it. Below are the 10 best recipes for canned eggplants, such as “Desyatochka”, the famous “Bakat” and many others.

So let's get started:

Salad "Ten"

Eggplant lovers will definitely love this appetizing dish. The salad got its name because of the number of ingredients, which is ten. The recipe itself does not require any special cooking skills from you; even a beginner can make a dish of blueberries. Forget about sterilization, we won't need it today. After cooking the salad, you need to place it in a glass container, roll it up and wait for the sample to be taken. People who have not heard of salad can reduce the amount of ingredients for the first time, thereby turning the dish into a “Five”.

Ingredients:

We take it at the rate of 5 liters of salad.

• Sweet pepper 10 pcs.
• Blue ones 10 pcs.
• Tomatoes 10 pcs.
• Garlic 10 cloves.
• Onion 10 pcs.
• Refined oil up to 350 ml.
• Vinegar 9% 150 ml.
• Fine salt 3 tbsp. (2+1).
• Sugar 100 g.

Preparation

1.First you need to prepare the container for rolling. We take jars up to 1 liter, wash and sterilize them, pour boiling water over the lids and let them dry.

2. It is worth noting that it is better to buy small eggplants: they have better taste and also contain less solanine. Wash the fruits. Take the required amount of refined oil and vinegar.

3. Cut off the green part of the blue ones, first cut lengthwise into 2 parts, then into slices of small thickness (up to 0.5 cm).

4. Place the vegetables in a deeper bowl and fill with cold water. Next, you need to remove the bitterness from the fruit; to do this, add 1 tbsp. salt and wait half an hour. After the time has passed, drain the water.

5. Divide the tomatoes into 2 parts, then in half again.

6.Remove the seed part from the sweet pepper. Divide into 2 parts, then cut each lengthwise into 3 strips. Then we divide each one again into 2 parts.

7.The onion must be cut into half rings of medium thickness. Don't forget to rinse after cleaning and dry. Cut the garlic into small pieces.

8. Take a container up to 15 liters and fill it with refined oil. If you don’t have large dishes, you can take 2 containers. Fill with vegetables, salt and add sugar. Mix the mass.

9. Place the workpiece over moderate heat and wait for it to boil. The vegetables will shrink in size as they cook. As soon as the mass begins to boil, turn the heat to barely noticeable and continue to simmer the dish for another half hour.

10. As soon as it’s time to remove the eggplants from the stove, you need to add vinegar. Mix the mixture and add spices (if not enough).

11. While hot, fill the jars with salad and immediately roll up. Try to add only vegetables without juice, as they will release juice over time.

12. Place the jars upside down and wait for them to cool completely.

An appetizing salad for the winter is ready!

Eggplants with beans for the winter

Many of us get great pleasure from eating eggplant. It’s easier for people with their own garden, since they can grow the vegetable themselves in the required quantity and do whatever they want with it. Those who do not have this opportunity have to buy them and preserve them, otherwise they will disappear very quickly. Housewives who are bored with monotonous recipes can use our option.

The recipe is not complicated, anyone can do it. Thanks to step-by-step actions, you will not have any difficulties during the cooking process. The dish turns out very tasty and tender, its aroma will definitely seduce you. During the cold season, the salad can be eaten as a separate dish or used as a side dish. You will definitely like it!

Ingredients:

Quantity based on 3 liters of salad.

• Blue medium size 1 kg.
• Tomatoes 1 kg.
• Large beans 1 tbsp.
• Bell pepper any variety 0.5 kg.
• Carrots 0.3 kg.
• Garlic 50 g.
• Refined oil 100 ml.
• Bay leaf 3 pcs.
• Vinegar 70% 1 tbsp.
• Sugar 5 tbsp.
• Salt 1.5 tbsp.
• Onions 300 g.
• Allspice, black, 5 peas each.

Let's start cooking

1. We start cooking by washing the containers for preservation. Half liter jars are best.

2. Since beans are a product that takes a lot of time to prepare, we start with them. Any variety will do, preferably a large size. Leave it in cold water for an hour and a half, then rinse and cook for half an hour. If you feel that it’s not enough, then add more. We send it to a colander. Remember that there is no need to salt the water.

3. While the beans are cooking, you can prepare the vegetables. First, wash the blue ones and cut them lengthwise into 2 parts. Rub salt into the fruits to remove unnecessary bitterness, and after half an hour, rinse the vegetables with cold water. Let them dry.

4. Peel the onion. Peel the carrots and remove the seeds from the pepper. After processing, wash the products and let them dry.

5.Cut the onion into half rings, pepper and carrots into strips.

6. Cut off the tail of the tomatoes and cut into 4 parts. Peel the garlic. Both components must be beaten with a blender or passed through a meat grinder to obtain a uniform mixture. Pour the mixture into a saucepan and put on fire.

7.The sauce must be cooked for about 6-7 minutes, then add carrots, onions and peppers. Stir the mixture and cook for about another 7-10 minutes.

8.In the meantime, you can cut the blue ones into cubes.

9. Add to the total mass and continue cooking.

10. Almost immediately, salt the dish, add sugar, pepper and refined oil, do not forget about the bay leaf. As soon as the mixture boils, turn the heat to minimum and simmer the dish for another half an hour, stirring at intervals.

11.The last step is to add the beans and vinegar. Simmer everything together for about 5 minutes and turn off the heat.

12.The salad is ready, all that remains is to distribute it among the jars and roll it up. It’s better to do this right away while it’s hot. If you want to be on the safe side, sterilize the container, but this is not necessary. The finished product can be stored even at room temperature.

13. Place the jars upside down and wait for them to cool completely. Store until cold weather begins.

The famous "Bakat"

Sometimes a situation arises when there is a lot of food on the table and you need to do something quickly with it. In this case we are talking about eggplants, of which there are sometimes so many that you don’t know where to put them. In order to put them to good use and not do extra work, we will prepare a salad for the winter “Bakat”.

The cooking process is quite simple; there won’t be much trouble with the blue ones. In some ways, today's dish is similar to vegetable stew. In winter, it will be very nice to try a fresh salad prepared in the summer.

Ingredients:

• Tomatoes 1 kg.
• Eggplants 1 kg.
• Bell pepper 0.5 kg.
• Carrots 250 g.
• Hot pepper to your taste.
• Garlic 3-4 cloves.
• Parsley 1 bunch.
• Vinegar 9% 50 ml.
• Sugar 3 tbsp.
• Salt 1 tbsp. (preferably small).

Preparation

1. Experienced housewives begin any preservation by preparing the container. It's better to do this before working with products so as not to be distracted later. So, wash the jars, then put them in the oven for 15 minutes. The lids can be doused with boiling water and wiped off immediately.

For salad, it is advisable to choose mid-season blue ones. There should be no defects on them, and dents should not remain.

2. We wash the fruits, remove excess parts and cut them into cubes.

3. Cut out the seeds from the bell pepper, cut them in half, then cut each into medium-sized pieces.

4.Wash the carrots and remove the skin. Next, everything is at your discretion: you can either use a coarse grater or chop the carrots by hand. Experienced chefs know that if you chop it too much, it will turn into porridge. For this recipe, it is better to use a knife and make larger pieces, so they will be more noticeable in the total mass.

5.Wash the tomatoes, divide them into 4 parts and put them in a blender. Peel the garlic and add to the tomatoes. If you don’t have a blender, you can use a meat grinder - you get good tomato puree. Those who like spicy sensations can add hot pepper, but do not overdo it.

6.After you make the puree, you need to pour it into a deep container. The rest of the cooking will take place here. If you have a 5 liter saucepan, feel free to use it.

7.Add refined oil, salt, sugar, throw in chopped parsley. Stir until smooth.

8. Place the workpiece on the stove and wait for it to boil. Then prepare the vegetables, turn the heat to medium.

9. Leave the products for 10 minutes, during which time they will settle and you can easily mix them. The salad will cook for approximately 40 minutes. Before completing cooking, you can take a sample and add spices if necessary. Pour “Bakat” into jars and roll up.

10. Turn the canning over with the lid down and wait for it to cool. Our dish is ready, we just have to wait until winter to take a sample.

Bon appetit!

Pickled eggplants for the winter

Many people don’t like to cover pickled eggplants because they consider such a salad to be too complicated, but nothing prevents you from preparing the little blue ones according to a simple recipe. The whole secret lies in the addition of garlic, which plays a decisive role in the marinade. In winter, such a salad will come in handy. All that remains is to make a side dish and pour sunflower oil over the vegetables, it will be simply delicious. Thanks to the step-by-step recipe, you will not have any difficulties in preparing this dish.

Ingredients for 1.5 liters of salad:

• Blue ones 1 kg.
• Garlic 5-6 cloves.
• Water 2 l.
• Black peppercorns 1 tsp.
• Salt 1 tsp.

For the marinade:

• Bay leaf 4 pcs.
• Water 1 l.
• Salt 1 tbsp. (large).
• Sugar 1.5 tbsp.
• Vinegar 9% 4 tbsp.

Cooking method

To prepare the salad, you need to buy medium-sized vegetables. They should be ripe, purple in color, without defects and green-brown tints.

1. Wash them and remove the tail.

2. The size of an average eggplant is 20 cm, it is advisable to buy just that. First we cut it lengthwise into 2 parts, then each one in half. This results in the optimal portion size.

3.Pour water (2 liters) into a saucepan, add salt, and bring to a boil. Then we send the fruits for blanching. The procedure takes about 7 minutes.

4. We take out the blue ones and put them in a colander so that unnecessary water can escape. For the marinade we will use clean one.

5.We first sterilize the container. The container can be taken in any size; liter jars are optimal. A regular or screw-on lid is suitable for sealing.

6. First add the garlic. You can put it all on the bottom or leave some under the lid. Next is black pepper and the little blue ones themselves. Housewives who roll up cucumbers usually compact them, but this should not be done with blue ones, as they will turn into mush.

7.Put bay leaf, salt, sugar into a saucepan with clean water and put on fire. After boiling, pour in vinegar, after 2-3 minutes pour the marinade over the vegetables.

8.Seal the salad and wrap it up. After a day, you need to put it in a cool place for storage. The sample can be taken after a month.

Bon appetit!

In Korean

This recipe, like the previous ones, has its place. An appetizing Korean-style appetizer will come in very handy on any holiday table. Such a bright and tasty dish will not leave any guest indifferent, some will even ask you for the recipe for pickled blueberries. Today we will cook just a little eggplant, but if you like it, be sure to make the Korean dish again.

Let's start cooking right now!

Ingredients:

• Eggplants 1 kg.
• Sweet pepper 0.3 kg.
• Carrots 200 g.
• Onion 150 g.
• Garlic 3 cloves.
• Parsley up to 150 g.
• Pepper to your taste.
• Water 1.5 l.
• Salt 2 tbsp.

For the marinade:

• Water 50 ml.
• Vinegar 9% 50 ml.
• Refined oil half a glass.
• Salt 1 tsp.
• Sugar 2 tbsp.
• Ground coriander half tbsp.

Cooking method

1.Wash the main ingredient, remove the stems and cut lengthwise into 4 parts. Place the blue ones in boiling salted water for 5 minutes. If the fruits are very large, then keep them longer. Be careful not to let the eggplant become too soft, otherwise it will look like mush.

2.Remove the vegetables from the stove, but do not drain the water. In the meantime, we will process the remaining vegetables. If you want to make the dish more appetizing, then take small fruits.

3. Cut out the seed part of the sweet pepper and cut it into thin strips.

4.Peel the onions and cut them into half rings.

5. Remove the skin from the carrots and grate them on a coarse grater. It is not recommended to grind it too much.

6. Grind the garlic in a garlic press, chop the parsley into smaller pieces.

7.By the time we have prepared all the components, the blue ones have already cooled down. We cut them into medium-sized cubes.

8.Pour all the crushed ingredients into the pan and pour in the marinade. There is no exact order of placement; vegetables can be added arbitrarily. Mix the mixture until it looks more or less the same, cover the pan with cling film. In this form, the workpiece should stand for 48 hours. When the eggplants are marinated, you can put them in jars. Roll up the vegetables and wait to cool.

Watch our video recipe:

You can store the workpiece in the cellar or refrigerator.

Eggplant in tomato

There are many recipes for delicious eggplant in tomato, but today's recipe is something special. I can’t even believe that you can cook such a delicious dish at home, but it is possible. The recipe is actually very simple, but you will be surprised by the result. We will remove the bitterness from the blue ones in the known way - sprinkle them with salt. This method is universal for many recipes. Salt will also make the vegetables much softer, which means the cooking process will speed up slightly but only slightly.

The entire recipe is described step by step, which means that even novice cooks can handle it. Amount of ingredients per liter jar of salad. If you plan to make more, then calculate the number of components accordingly according to the proportion.

Ingredients:

• Blue ones 1 kg.
• Tomatoes 1 kg.
• Sweet pepper up to 400 g.
• Sour apple 1 pc.
• Garlic 5 cloves.
• Refined oil - a third of a glass.
• Sugar 120 g.
• Salt 2 tbsp. (1+1 for sauce).
• Vinegar 9% 20 ml.
• Hot pepper to your taste.

Let's start cooking

1. Wash the little blue ones, cut off the tail. First, divide the vegetable into 2 parts lengthwise, then cut into circles.

2. Place the fruits in a container, sprinkle with one tablespoon. salt. Let stand for 2 hours, meanwhile the juice will come out of the vegetables. Don't be alarmed if they become smaller.

3. Let's start preparing tomato sauce. To prepare it you will need tomatoes with skins. There is one subtlety that needs to be done if you want the sauce to be thick. On the tomatoes, you need to make shallow cuts crosswise. Thanks to these easy steps, your sauce will have a delicate texture.

4. Bring the water to a boil, put the tomatoes in the container and hold for a couple of minutes.

5. We take out hot tomatoes, take a tablespoon and remove the skin. After boiling, it should come off the tomatoes on its own.

6. Wash the bell pepper, divide it into 2 parts, remove the part with the seeds. We cut it lengthwise into thick strips so that it fits into the meat grinder. We do the same with the apple, cut into 4 parts. Peel the garlic.

7. We turn the prepared components into minced meat using a meat grinder, do not touch the blue ones yet.

8. You need to add salt and sugar to the resulting mass.

9. Pour out the refined oil and put it on the fire. As soon as the mixture begins to boil, add vinegar and reduce the heat to minimum.

10.The liquid that has separated from the blue ones will not be needed, so we drain it.

11.Pour eggplants into vegetable puree and bring to a boil. Then reduce the heat and continue to simmer the vegetables for another 20 minutes. We have successfully cooked eggplants in tomato, all that remains is to roll them up.

There is no consensus regarding sterilization for this recipe. In principle, the workpiece will behave perfectly without sterilization, but if you are afraid, you can do this:

1. Place the eggplants in jars and cover with lids.

2. Place the container in a container, fill it with water until the jar is full and bring it to a boil, wait 20 minutes.

3.Now you can safely serve this delicious tomato dish for the winter!

Delicious lecho

Every year you need to stock up on various preserves for the winter. No matter how much you make them, in any case they will go away sooner than you thought. Lecho with eggplant is a product that you most likely definitely did not plan to roll up, but in vain. Those housewives who have made this dish before know for sure that this delicacy disappears from preservation faster than others. For beginners, this recipe will be a great start, since this dish is simply impossible to spoil.

Lecho with eggplant is a unique appetizer to which you can add ingredients at your discretion. Today we will prepare a classic version with carrots and sweet peppers.

Ingredients:

• Blue ones 1.5 kg.
• Tomatoes 1 kg.
• Sweet pepper 1 kg.
• Medium sized carrots 0.5 kg.
• Onions 0.5 kg.
• Bay leaf 3 pcs.
• Peppercorns, a couple of pieces.
• Refined oil 1 tbsp.
• Vinegar (essence) 1.5 tbsp.
• Sugar half tbsp.
• Salt 2 tbsp.

Begin

1. We work with tomatoes and carrots. First, wash them, then remove the skin from the carrots and cut into thin slices. We cut the tomatoes into 4 parts, put them in a blender and puree them. In a separate container, combine the puree with carrots, add refined oil and place on the stove. Make the fire moderate.

2.After half an hour, add the onion and sweet pepper cut into half rings to the total mass. Increase the heat to medium and wait until the mixture boils.

3.Now you can throw in the main component of the dish - eggplant.

Any variety of blueberries, regardless of size, has a bitterness that should be removed. To do this, you need to salt the water and place the vegetables in it under pressure for half an hour. Then we take it out, wash it and cut the fruits lengthwise 2-3 times, then into slices.

5. Turn off the stove, but do not touch our dish. Add bay leaf and vinegar, mix thoroughly and wait for the lecho to infuse. After half an hour, you can put the salad into jars and begin sterilization. To do this, put the jars in a deep container, pour cold water up to the neck of the jar and place it on the stove. Boil the jars for 15-20 minutes and start rolling. At the end, we wrap the lecho in a blanket for a day.

Watch the video recipe:

The dish is ready, you can take a sample!

Bon appetit!

Spicy snack

Ingredients:

• Little blue ones 5 kg.
• Sweet pepper 1.5 kg.
• Hot pepper 5 pcs.
• Garlic 10-12 cloves.
• Vinegar 2 tbsp.
• Refined oil 100 ml.
• Salt to your taste.

Preparation

1. Wash the blue ones, cut them into rings of medium thickness, salt them well and let them stand for 30 minutes.

2. Peel the garlic and 2 types of pepper.

3.Remove the green part and take out the seeds.

4. We pass all the components except the blue ones through a meat grinder. If desired, you can use a blender. Salt and add vinegar.

5. Remove the water that has drained from the eggplants. Place them in a frying pan and fry in refined oil until golden brown.

6. Fill the jar: pour a little sauce into the bottom, then add the eggplants.

7. Alternate layers one by one.

8. We lay out the components to the very top of the container.

9. Cover the jar and begin sterilizing within half an hour. After this, the spicy snack can be rolled up; be sure to wrap it in a blanket.

When the dish has cooled, you can store it.

Recipe for eggplant caviar for the winter - just lick your fingers

In the summer, when there are so many fresh vegetables, most of us think ahead and decide what preparations we will make for this winter. There are many ways to preserve eggplants. You can use them to make an excellent salad, make a savory appetizer, or marinate with mushrooms. If you know all this, then try making delicious vegetable caviar from eggplants.

Ingredients:

• Tomatoes 1 kg.
• Blue ones 1 kg.
• Onion 500 g.
• Carrots 200 g.
• Bell pepper 0.5 kg.
• Parsley 50 g.
• Apples up to 400 g.
• Refined oil 300 ml.
• Sugar and salt to your taste.

Tools: frying pan, grater, blender, 3 liter container, cutting board, containers and lids for seaming.

Before seaming, it is necessary to sterilize the dishes. Pour boiling water over the lids, rinse the jars and microwave for 2 minutes. If you don’t want to fool your head, just pour boiling water over them.

Preparation

1.Prepare all components.

2.Wash the blue ones, cut off the skin, and chop them.

3.Put the frying pan on the fire, pour in a thin layer of refined oil. Fry the blue ones for a couple of minutes until golden. If oil is needed, add in small portions. Transfer the blue ones to a separate bowl and let cool.

5.Wash the bell pepper, remove the seeds and cut into thin strips.

6. Peel the onions and chop them smaller. We also remove the skin from the carrots and grate them on a fine grater.

7. We send all the components, not including the eggplants, to the pan. Bring until golden brown.

8.We are done with processing the vegetables, now it’s time to chop them. For these purposes we will use a meat grinder. Skip the carrots, onions, eggplants and peppers. Later we will pass more apples through it.

9. Move the resulting vegetable “minced meat” into a prepared 3-liter saucepan and place on low heat. When the mixture begins to boil, slightly reduce the heat and simmer the caviar for another half hour, stirring at intervals. Cook until the mass becomes thick. At the end, don’t forget to add salt and sugar to the mixture.

10. Remove the core from the apples and cut off the skin. We grind it through a meat grinder and throw it into the general mass before we remove the caviar from the stove. Stir the dish and cook for another 3 minutes, turn off the heat.

11. Immediately place the caviar in the jars and seal them. Be sure to wrap it in a blanket and keep it there until the dish has cooled down. Preservation can be placed in a dark place for storage.

Bon appetit!

Eggplants are like mushrooms for the winter

Fans of eggplants, who have prepared them according to all possible recipes, are scratching their heads over what else delicious things can be done with them. Surely, few people prepared them for the winter, like mushrooms, and they are incredibly tasty. Few housewives know about this recipe, but in fact this cooking method is very simple and deserves respect. If you have excessive amounts of fruit and you don’t want to fool around with them, then this method is created for you. Eggplant with garlic and spices will get a great taste that everyone will be delighted with. By the way, we won’t clean them.

Ingredients:

• Blue ones 1 kg.
• Small hot pepper 1 pod.
• Garlic 5 medium cloves.
• Refined oil approximately 100 ml.

For the marinade:

• Water 1 l.
• Salt 3 tbsp.
• Apple vinegar 5% up to 150 ml.

Preparation

1. First, wash the fruits, remove the stalks, and cut the eggplants into thick pieces about 3 cm. Then divide each into 4 parts. You should not buy fruits that are too large, as they are harmful, and they do not look so appetizing.

2.Put the blue ones into a container and fill with salt water. This procedure should be done to remove bitterness from the fruits and reduce their “appetite” for oil. Soaked eggplants absorb much less oil.

3. Vegetables should be in the salted marinade for at least 45 minutes, after which they should be washed and placed in a boiling marinade. It is recommended to do all the work at the same time; this will require a stove with several burners. At the same time as sterilization, you can prepare the marinade, this will be much faster. You can heat the water in a kettle, then pour the boiling water into a warm pan and add salt. This way you will significantly save your time.

4.After the first boil, you need to pour vinegar into the marinade and wait until it boils again. This will take less than a minute, or even a matter of seconds, so you shouldn’t leave the stove. After boiling, add the chopped blueberries and cook them for 4 minutes after they boil. Then we put them in a colander and wait for the excess water to drain. In the meantime, find a deeper frying pan, fill it with oil and put it on the stove, turn the heat to low so that the oil does not boil ahead of time.

5.Place the eggplants into a saucepan and fry them for 4 minutes. If you notice splashes and a loud sound, then do not panic, this is how it should be. Afterwards, turn off the heat and start working with other vegetables: chop the hot pepper into miniature pieces, and press the garlic through a garlic press. Mix the ingredients and add to the blue ones, mix everything. Vegetables need to be placed in jars while hot, so don’t waste time and put them in glass containers and fill them with oil. Don't add too much oil, as the eggplants will release their juice later and drown in it. Roll up the jars and turn them over. After the preparation has cooled down for the winter, you can move it to a dark place for storage. If unexpected guests arrive, you can treat them to your delicious dish.

Also watch our video recipe:

All is ready.

Be sure to read useful tips for preparing vegetables.

There are many ways to prepare delicious eggplants for the winter, but there are a couple of nuances that should definitely be taken into account when preparing this or that recipe.

• For preservation, you need to take only fresh blue ones.
• It is better for inexperienced cooks not to deviate from the recipe, since it is better not to experiment for the first time. Once you get the hang of it, you can change the recipe to your liking.
• Any variety of blueberries contains bitterness that needs to be removed. There are 2 ways to get rid of it: either soak the vegetables in salt water, or blanch them. In both cases it is necessary to squeeze out the juice.
• Eggplants go well with peppers, carrots, tomatoes and other vegetables. They turn out especially tasty with the addition of garlic. Real housewives make real masterpieces from zucchini that will leave you licking your fingers.

Eggplants for the winter - the best recipes with photos

Curled eggplants have an amazing, inimitable taste, with its own spicy touch. Harvesting them for the winter becomes most popular at the end of summer; it is during this period that the little blue ones gain all the nutrients in the full spectrum, have still young and tender skin and are inexpensive. It's time to start preparing this vegetable.

We present to you 20 best eggplant recipes for the winter compiled by popularity and a large number of positive reviews.

To make eggplant preparations more tasty, healthy and beautiful, you need to choose young, high-quality vegetables, without damage, smooth and recently harvested.

The best blue dishes - . And video recipes for these vegetables for the winter -.

So, 20 of the best blueberry recipes for the winter:

Eggplant in pepper marinade

products:

• eggplants 5 kilograms;
• sweet pepper 7 pieces;
• hot pepper 3 pieces;
• garlic 150 grams;
• vinegar 125 grams and the same amount of oil, 10 grams of salt and 200 sugar.

preparation:

Sterilize the jars, wash the eggplants, remove the stems, cut twice lengthwise, then once across, add 2 tablespoons of salt, stir and wait 2 hours. Then wash, put in a container, pour water and put on the stove, cook for 7 minutes. Remove from the water and season with marinade.

Peel the sweet and light peppers, garlic and grind through a meat grinder, throw in the oil, salt, sugar and vinegar, let it boil. Season the eggplants with this mixture and put on the stove, boil for 5 minutes. Place the vegetables in prepared containers and roll up. The yield is five liter jars.

Eggplants are like mushrooms

Products:

• eggplants 1 kilogram;
• hot pepper pod;
• garlic 3 cloves;
• oil 100 milliliters.

For the marinade:

• liter of water;
• 25 grams of salt;
• 100 milliliters of apple cider vinegar.

Preparation:

Cut the eggplants into cubes, add water and add 25 grams of salt, wait 40 minutes. Wash well and immerse in boiling marinade. After 4 minutes of cooking, remove and place in a colander, heat the oil in a frying pan and throw in the vegetables, fry, add crushed garlic and ground pepper. Divide into sterilized jars, press down with a spoon, season with marinade and roll up, wrap in a warm blanket, when cool, lower into the basement.

Salad "Mother-in-law's tongue"

Products:

• 4 kilograms of eggplants;
• 10 pieces tomatoes;
• 7 pieces of pepper;
• garlic 4 heads;
• hot pepper 3 pieces;
• salt 2 tablespoons, a glass of sugar, the same amount of butter and 150 grams of vinegar.

Preparation:

Divide the eggplants into slices, add salt and wait half an hour, then wash. Peel the peppers and garlic, immerse the tomatoes in boiling water for a minute, then in cold water and remove the skins. Grind all additional vegetables in a meat grinder, add salt, vinegar, sugar and butter.

Season the eggplants with marinade and simmer for half an hour. Place the products in sterile jars and seal them, wrap them in a warm blanket.

Eggplant salad

Products:

• eggplants 3 kilograms;
• carrots 250 grams;
• 250 grams of onion;
• sweet pepper 250 grams;
• garlic 100 grams;
• 2 tablespoons of salt, 150 milliliters of vinegar, 125 grams of sugar.

Preparation:

Remove the tails from the eggplants, do not peel them completely, cut them in half along the entire length, boil until soft, you can check with a match, if it fits freely into the vegetable, then it is ready. Remove, cut into cubes, add onion in half rings, pepper in straws, use a coarse grater for carrots, add all other ingredients, stir, cover and leave for 24 hours.

When the time comes, put the salad into sterilized jars and place them in a container with water on the fire.

Sterilize: liter jars - an hour, half liter jars - half an hour. Pull it out and roll it up.

blue ones for the winter - the best recipes

Eggplants in Georgian style

Products:

• kilogram of eggplant;
• sweet pepper 350 grams;
• hot pepper 1 piece;
• 100 grams of butter;
• head of garlic;
• 2 tablespoons of sugar, 2 salt, 100 milliliters of vinegar.

Preparation:

Divide the eggplants into cubes, add salt, mix and leave for 2 hours. Grind all the peppers and garlic in a meat grinder, add vinegar and put on the stove, after boiling, throw in the eggplants fried until golden brown. Put sugar and salt, cook for up to 10 minutes, place in sterilized jars and use a machine to close them with prepared lids, turn them upside down and throw in the warm material.

Eggplants with tomatoes

Products:

• eggplants 3 kilograms;
• kilogram of tomato;
• oil, 20 grams of parsley, 5 pieces of garlic, salt, vinegar.

Preparation:

Divide the eggplants into slices, add salt, stir and wait 2 hours, wash and fry on both sides. Wash and cut the tomatoes the same way as blue ones (in circles), crush the garlic.

Place chopped parsley, garlic and half a spoon of salt at the bottom of a sterilized jar, then a layer of eggplant, a tomato on top, and again in the same order. Press down with a spoon and pour a spoonful of oil, the same amount of vinegar and place to sterilize for 20 minutes, then remove and roll up.

Korean style eggplant

Products:

• kilogram of eggplant;
• 250 grams of carrots;
• sweet pepper 250 grams;
• onion 250 grams;
• hot pepper 1 piece;
• garlic 25 grams;
• 50 milliliters of vinegar, 3 tablespoons of sugar, ground pepper, salt and oil for frying, 5 grams of coriander.

Preparation:

Cut the eggplants into strips, add salt and let stand for an hour, use a special grater for the carrots so that it turns out Korean (but this is not necessary), pour over boiling water, transfer to a colander and wash under regular water.

Cut the onion into thin half rings, cut the pepper into strips, put carrots, sugar and crushed garlic into these vegetables, add salt and pepper to taste, add coriander.

Remove the liquid from the eggplants, that is, squeeze and fry until golden brown, add to the rest of the ingredients and add hot pepper and vinegar, cover and leave for 5 hours, stirring occasionally.

Then transfer the salad into jars and place them in a container filled with water, sterilize for 20 minutes, remove and close with lids, using a machine, wrap in warm material.

Another one of the best recipes:

Eggplant strips

• 5 kilograms of eggplants;
• garlic 200 grams;
• half a kilogram of onion;
• vinegar 200 milliliters;
• half a kilogram of sweet pepper;
• salt and oil for frying.

Preparation:

Remove the skin from the eggplants, cut them into bars, season with salt and leave for 4 hours, then squeeze out the juice and fry until golden brown.

Cut the peppers and onions into bars, crush the garlic, mix with eggplants, pour in vinegar, place in jars and sterilize for up to 30 minutes, remove and roll up.

Whole eggplants

Products:

For initial salting you will need:

• 10 liters of water;
• 1 pack of salt.

For the brine that will be poured over the vegetables:

• 5 liters of water;
• a glass of salt;
• vinegar 3 tablespoons;
• pepper, parsley, bay leaf, dill.

Preparation:

Place the first brine on the stove; when it boils, add the whole eggplants, without the tails, and cook for 7 minutes.

Place seasonings in sterilized jars, then boiled eggplants. Then cook the second brine (vinegar is added at the end) and fill the filled containers to the top with it, close the lids using a machine. In winter, they are taken out, cut, seasoned with onions and oil.

Pickled eggplants

Products:

Per kilogram of eggplant:

• 50 grams of greens (dill, parsley);
• salt 20 grams;

For the brine:

• liter of water,
• 50 grams of salt,
• horseradish, garlic, basil and other spices to taste.

Preparation:

Wash, make a slit lengthwise not all the way through and place in a container in layers, each seasoned with herbs, salt and spices. When the vegetables release juice, a weight is placed on them and left for 7 days, then moved to the cold. You can add brine and the eggplants will be fully cooked after a month.

Blue ones with cabbage

Products:

• kilogram of cabbage;
• blue ones 5 kilograms;
• kilogram of carrots;
• pepper 7 pieces;
• 200 grams of garlic;
• spoon of salt, 175 grams of sugar,
• 300 milliliters of vinegar,
• half a liter of oil and herbs.

Preparation:

Boil water with 200 grams of salt, divide the blue ones into strips and boil for 7 minutes. Remove hard veins from the cabbage and grate on a special grater, chop the peppers and herbs, crush the garlic.

Mix the cooked eggplants with the rest of the vegetables, add oil, sugar, vinegar and salt, leave in the cold for 36 hours, then put in containers, sterilize for 25 minutes and seal.

Eggplant stuffed with rice and vegetables

Products:

• In order to make about ten half-liter jars you need to use:
• 3.5 kilograms of eggplants,
• 2.5 tomatoes,
• 800 grams of carrots,
• 260 onions and the same amount of rice,
• 100 sugar,
• 80 salt,
• 30 parsley and dill,
• 500 milliliters of oil,
• a pinch of pepper (ground and allspice).

Preparation:

The length of the main vegetables should be about 8 centimeters and about the same in circumference. Wash with a brush under normal water, remove the tail, do not clean it completely, make a cut not all the way along. Heat the oil and fry the eggplants in it until golden brown, then cool.

Chop and fry the remaining vegetables except tomatoes, wash and blanch the rice, put in a frying pan and simmer along with the vegetables.

Grind the tomatoes or grind them through a meat grinder. Place the filling into the cuts of the eggplants, pour a little tomato into sterile jars, then place the vegetables and season with tomato sauce. Place the jars in a container of water and keep them on the stove after boiling. 500 gram jars for half an hour, liter jars for an hour. Pull it out and roll it up.

Preserving baked eggplants

Products:

To get ten half-liter cans, you need to take:

• 3.5 kilograms of eggplants,
• 1 kilogram of sweet pepper,
• 500 grams of tomatoes,
• 200 milliliters of vinegar,
• 125 grams of salt.

Preparation:

Wash and remove the skin from the eggplants, place them on a baking sheet and place them in the oven. When the vegetables soften, take them out.

Then bake the whole pepper, remove it, remove the skin and remove the seeds. Wash the tomatoes and remove the stems. Place in sterile jars: 50 grams of tomatoes cut into slices, 100 halved peppers, 300 grams of eggplant.

Then put 10 grams of salt and 20 milliliters of vinegar, close the lids and immerse in a container of water up to the shoulders, sterilize for 40 minutes, then remove and can be rolled up.

Pickled stuffed eggplants

Products:

To prepare you need to take:

• 500 grams of eggplants,
• 150 carrots,
• 35 grams of onion,
• the same amount of parsley root,
• 15 grams of celery and parsley in green form,
• 70 milliliters of oil.

Preparation:

Pour 30 grams of salt into a liter of water, put it in the liquid and cook for up to 40 minutes, check the cooking by piercing the vegetable with a match (it should go in easily), then remove and cool.

Cut the parsley root and carrots into bars, cut the onion into circles, and finely chop the green parsley. Fry the onion until golden brown, simmer the carrots and parsley root until softened, combine with the onion and herbs, stir and add salt (take 40 grams of salt per kilogram of vegetables).

Cut the eggplants lengthwise, fill with filling, tie with threads in a circle or with celery leaves, put in jars, wrap the area to be covered with gauze and set aside for 2 days.

Then heat the oil and fill the jars with vegetables to 2 centimeters.

Eggplant caviar

Products:

For two kilograms of eggplant you will need:

• 3 carrots,
• 2 pieces of onion,
• 4 tomatoes,
• 4 sweet peppercorns,
• 1 hot pepper,
• vinegar, sugar, salt - to taste.

Preparation:

Dice the onion, fry it, add grated carrots and pepper into strips, then add the eggplants, previously soaked in water and peeled, cut into cubes.

Fry everything, then cover with a lid and simmer until half cooked, remove from the stove and grind in a meat grinder.

Place the resulting mixture in the pan again, fry for 15 minutes, then throw in the twisted tomatoes, wait the same amount of time and add 20 milliliters of vinegar, one salt and 2 sugar.

Simmer for up to 25 minutes, pour hot into sterilized jars and seal, wrap in warm material and wait until it cools completely, lower into the basement.

Sauteed eggplant

For three kilograms of eggplants take:

• 500 grams of onion,
• the same amount of carrots
• sweet pepper, tomato, salt, vinegar and sugar.

Preparation:

Cut the onion into cubes and fry, add grated carrots and straw peppers, after the vegetables change color, transfer them to the cauldron.

Remove the peel from the eggplants, chop finely, add salt, wait 40 minutes, rinse and put in a frying pan; after they turn brown, transfer them to the previous vegetables in the cauldron, add the tomatoes, divided into cubes, and turn on low heat. After the vegetables have released their juice and boiled for 15 minutes, throw in two tablespoons of vinegar, one of salt and two of sugar, simmer for the same amount of time, then place in clean, steamed jars and seal.

Eggplant without vinegar with vegetables

The jars do not need to be sterilized and adding vinegar is not required.

Products:

The amount of vegetables should be the same, for example, 10 pieces of eggplant, onions, tomatoes, bell peppers, cloves of garlic, 300 grams of butter and two tablespoons of salt.

Preparation:

All vegetables are washed, peeled and cut into large slices, eggplants are immersed in water with salt for half an hour, then squeezed.

Place layers in the cauldron: onions, eggplants, peppers, garlic, tomatoes. The oil is heated and poured into the vegetables; if there is not enough liquid, then add 20 milliliters of water. Simmer everything over low heat for up to 25 minutes, then put it in jars and roll up. This amount should yield 3-liter containers.

Eggplants in tomatoes

Products:

For preparation take:

• about three kilograms of eggplants,
• 5 medium sized carrots
• 14 sweet peppercorns,
• 8 pieces of garlic,
• one hot pepper,
• 2.5 liters of fruit drink (you can use 15 tomatoes),
• 175 grams of sugar,
• 500 milliliters of oil,
• 25 grams of vinegar.

Preparation:

The tomatoes are washed and a fruit drink is made from them, the eggplants are cut into rectangular cubes, the sweet peppers are divided into large pieces, and the carrots are cut into a meat grinder.

Put vinegar, oil, sugar, salt and crushed peppercorns into the fruit drink, boil for 15 minutes, throw in the rest of the vegetables and crushed garlic, wait the same amount of time. Place the preparation into sterilized jars and roll up.

Eggplants in oil marinade

Preparation:

Remove the fruit stem from the vegetables, cut them in half lengthwise, place in salted water for up to 40 minutes, and cook until fully cooked. Place in sterilized jars and fill to the top with oil brine.

In 3 liters of water we put 25 grams of vinegar, the same amount of salt and sugar, 125 grams of oil, put it on the stove, after boiling, pour the liquid into containers and seal, turn over and cover with warm material.

Eggplant stuffed with vegetables in tomato sauce

Products:

For one liter container you will need:

• 500 grams of fried eggplants,
• 3 medium carrots,
• 20 grams of celery and parsley root,
• 3 onions,
• 10 grams of greens
• and a spoonful of salt.
• tomato paste or fruit juice 300 milliliters,
• 2 spoons of sugar,
• the same amount of salt
• 10 grams of fried onion,
• greenery,
• hot and allspice pepper.

Preparation:

Wash the eggplants, remove the stem, make a cut on the side, salt and fry until fully cooked. Remove using a slotted spoon and place on a flat dish to drain excess oil. When frying, do not allow the vegetables to disintegrate.

The filling is made from vegetables: carrots, celery and parsley roots are washed and cut into noodles, onions - into thin circles.

The onions and roots are fried separately, then the carrots, everything is stirred and the herbs and salt are added.

The eggplants are filled with this filling so as not to damage their outer part and the minced meat should not peek out from the outside.

Pour 100 grams of hot tomato sauce into a sterilized liter container, place the stuffed vegetables and fill with the remaining liquid.

Place the jars in a saucepan with water up to the neck and sterilize for an hour, then remove and seal.

For sautéing or caviar, vegetables are peeled, and when preparing salads or stuffing, the skin is left to preserve the integrity of the fruit.