Eggplants for the winter in jars - the best recipes. Eggplants for the winter without sterilization. Marinated eggplants “Like mushrooms”

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

namenu.ru

Ingredients

For a 1 liter jar:

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

Preparation

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

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

Cut the carrots into thin strips using a vegetable peeler. Coarsely chop the garlic and chop the herbs.

Place some garlic, herbs and carrots on the bottom of a sterilized jar. Then - part of the eggplants. Repeat layers until you reach the top of the jar.

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

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

edimdoma.ru

Ingredients

For 2 cans of 1 liter volume:

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

Preparation

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

povar.ru

Ingredients

For 3 1 liter jars:

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

Preparation

Cut the eggplants into small pieces. Pass the tomatoes through a meat grinder to extract juice.

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

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

Ingredients

For 3 ½ liter jars:

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

Preparation

Cut the eggplants into slices approximately 1 cm thick. Sprinkle with a spoon of salt, stir and leave for 15 minutes.

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

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

Cover them with lids and place in a saucepan, covering its bottom with a cloth. Pour water into it up to the hangers of the cans and bring to a boil. Sterilize the jars for 20 minutes and seal.

iamcook.ru

Ingredients

For a 1½ liter jar:

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

Preparation

Cut the eggplants into thick, flat slices, and the peeled peppers into large strips. Place the vegetables in a bowl and cover with boiling water for 5 minutes. Then drain them in a colander.

Place sugar, salt, coriander and black pepper in a saucepan and add water. Stir to dissolve the ingredients and bring to a boil. Remove from heat, pour in vinegar and stir again.

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

Cover the jar with a lid and place in a saucepan, the bottom of which is covered with a cloth. Pour water into a saucepan up to the hanger of the can and bring to a boil. Sterilize the jar for 25 minutes and then roll it up.

Ingredients

For 3 ½ liter jars:

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

Preparation

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

Stirring gently, bring the water to a boil again and cook for 5 minutes. Place the eggplants in a colander to drain excess liquid.

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

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

Place them in a pan with a cloth-lined bottom. Cover the preparations with lids and pour water into the pan up to the hangers of the cans. Sterilize the jars 15 minutes after boiling and roll up.

Ingredients

For 4 ½ liter jars:

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

Preparation

Chop the eggplants into large cubes. Grate the carrots for... Cut the pepper, cleared of seeds and stalks, into small strips.

Place vegetables in a saucepan. Add chopped garlic, ketchup, sugar, salt, oil and vinegar. Place the pan over low heat and stir its contents. Cook covered for a few minutes until the vegetables release their juices.

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

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

edimdoma.ru

Ingredients

For 2 ½ liter jars:

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

Preparation

Cut the eggplants into slices approximately 1 cm thick. Grease two baking trays with half the oil. Place the eggplants on them in a single layer and drizzle them with the remaining oil. Bake for 25–30 minutes at 200°C.

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

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

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

Ingredients

For 3 1 liter jars:

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

Preparation

Cut the eggplants into small cubes. Sprinkle with ½ tablespoon of salt and let sit for 15-20 minutes. Drain off any excess liquid, rinse the vegetables and squeeze.

Cut the cucumbers into half circles, and the peppers, peeled from seeds and stalks, into small strips. Pass the tomatoes through a meat grinder to extract juice.

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

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

povarenok.ru

Ingredients

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

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

Preparation

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

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

Cut the slightly cooled eggplants into large cubes. Layer eggplant and vegetable mixture tightly in sterilized jars. The top layer should be cabbage. Roll up the jars.

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

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

Pickled eggplants for the winter

Marinated eggplants for the winter are another delicious appetizer with a “mushroom” taste. This is both an independent snack and an excellent addition to meat dishes, as well as hot potatoes prepared in any way.

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

Let's pickle eggplants for the winter according to the simplest recipe:
Eggplants are washed and cut into cubes. The skin is removed; if it is very thick, the young skin need not be removed. They also get rid of the seeds by scooping them out with a spoon.

It is recommended to keep the eggplants in salt water for a while to get rid of the characteristic bitterness (finally, let them drain), then wash the eggplants with salt water and put them in jars. All that remains is to boil water and add salt. When the water boils, you need to add vinegar, bring to a boil and turn off. Now you need to pour the marinade and roll it up. Canned eggplants are stored in the cellar and served on holiday and everyday tables.

Spicy eggplant appetizer for the winter

If you like eggplant in jars, then be sure to prepare a spicy eggplant appetizer for the winter. In winter, this juicy, delicious eggplant appetizer can serve as a stand-alone breakfast or an appetizing addition to a hearty lunch.

You have the right to regulate the spiciness by the amount of hot pepper used. The recipe provides for moderate spiciness, suitable even for children. For preparation, select small purple eggplants. The amount of ingredients is indicated for 1 kg of eggplant, which can be conveniently increased in proportion to your needs.

Attention! For this preparation, a regular frying pan or a grill pan can be used, it’s a matter of taste. If you cook vegetables in a grill pan, you should grease it lightly with vegetable oil.

Ingredients:
eggplants – 1 kg
salt
sweet pepper (preferably red) – 3-4 pcs.
hot pepper (preferably red) – 1 pc.
garlic – 1 head
vinegar 9% – 2 tbsp. spoons
vegetable oil for frying - about 1 cup (how much eggplant will take)

Preparation:
Wash the eggplants, trim the ends and cut into circles about 1 cm thick. Season well with salt, mix in a deep bowl and leave until bitterness is released in the form of a dark liquid.

In the meantime, wash and deseed the sweet and bitter peppers and pass them together with the peeled garlic through a meat grinder. Add vinegar to the resulting spicy mass and stir. You can add a little salt to taste (1-2 teaspoons), but this is not necessary if you have salted the eggplants enough.

Fry the eggplants until golden brown, squeezing out any liquid that has released from them, and place in a deep bowl.

Pour the spicy mixture into the fried eggplants and stir gently so that the eggplant circles do not fall apart.

Place the eggplants in the spicy mass tightly in sterile 500 ml jars (1 kg of eggplant will yield 2 jars of snack), sterilize for 20 minutes in boiling water, roll up and turn upside down until completely cooled.

The workpiece can be stored in the pantry at room temperature.

Spicy pickled eggplants with nut filling
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In Arab countries, this snack is very popular and is served for breakfast, lunch and dinner. This recipe is a Jordanian version of the snack, which is usually served with pita flatbread. You need jars with tightly screwed lids or latches so that the brine does not spill out when turned over (if they are plastic, then they are very tight).

Ingredients:

Small eggplants – 1 kg
olive oil
salt

For the filling:

Sweet pepper (preferably red) – 2 pcs.
garlic – 12 cloves
shelled walnuts – 120 g
hot red pepper (flakes) – 2 teaspoons
salt – 1.5 tbsp. spoons (without slide)

Spicy pickled eggplants with nut filling. Preparation:
Wash the sweet pepper, remove seeds and internal membranes, cut into small cubes.

Peel the garlic from the covering shirts, pound in a mortar or pass through a garlic press.

Crush the peeled walnuts in a mortar or cut into medium pieces (neither small nor large).

In a deep bowl, combine pepper with garlic and nuts, add pepper flakes, salt and stir. Wrap the filling in cling film and place in the refrigerator.

Wash the eggplants without cutting off the tails and sepals, place them in boiling, non-salted water and cook until slightly soft (but do not overcook!) for 7-10 minutes, no more. Then place the eggplants in a colander or sieve and rinse with cold water.

Carefully remove the sepals and tails from the cooled eggplants, carefully sprinkle the joints with salt and leave for 1 hour. Then add salt again, place on a rimmed dish, which is placed on an incline overnight. In the morning, drain the liquid released from the eggplants; it will not be needed.

The next day, in the morning, make a cut in the side of each eggplant (not all the way, in the form of a pocket) and put the filling inside.

Place the eggplants in two 1-liter jars, sprinkling each layer with 2 pinches of salt. Cover the jars with gauze, without covering them with lids, and leave for a day so that brine forms in the jars.

There will be about half a jar of brine, so the lower part of the eggplants will have time to salt during this time. Close the jars with lids and turn them over, leaving them for another day so that the top part is salted.

Drain the brine without upending the jars, then invert. Pour olive oil over the eggplants in jars, close the lids and leave at room temperature for 3 days. After this, put the jars of eggplant in the refrigerator.

Eggplant with chili and garlic in olive oil
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Eggplants prepared according to this recipe have a sharp, piquant taste. They will be useful to you in winter for sandwiches, various snacks, as a side dish with meat, in addition to a side dish or as an independent dish. Chili peppers for pouring can be taken fresh or marinated in any way, for example in vegetable oil.

Ingredients:

Eggplants – 3 pcs.
chili pepper, fresh or pickled – ½ per 330 ml jar

For filling:

Extra virgin olive oil – ¾ cup
salt – ¼ teaspoon
citric acid – ¼ teaspoon
garlic – 5-6 cloves

Preparation:

Wash the eggplants, dry with paper towels and cut into thin slices, approximately 2-3 mm thick. For this procedure, you will need a kitchen vegetable cutter.

Fry the slices in a dry frying pan to remove excess moisture. A barbecue grill pan will be an excellent assistant in this matter.

Peel the garlic and pass through a garlic press. To fill, add salt, citric acid, crushed garlic to the olive oil and mix thoroughly.

Wash small jars and sterilize them in a way convenient for you - over steam, in the oven, in the microwave. Boil the lids and dry.

Place a piece of chili pepper at the bottom of dry sterile jars and fill to the top with fried eggplant slices, alternating them with the filling so that each slice is evenly saturated with it. Use the filling cold, without heat treatment of the oil.

From the specified amount of ingredients you will get approximately two 330 ml jars of eggplant. Seal the jars tightly or screw on the lids.

There is no need to sterilize the workpiece, which means there is no need to turn the jars upside down. Store the jars in a cool place - refrigerator or cellar. But even in an ordinary darkened pantry, they can stand for quite a long time without losing their taste, because olive oil and garlic are excellent preservatives.

Use eggplants with chili peppers and garlic in olive oil in winter as an appetizer, as a side dish, on sandwiches and in addition to meat dishes.

Sauteed eggplant for the winter
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When filling the shelves of your pantry with winter pickles, do not forget to prepare at least a few jars of tasty and rich eggplant sauté for the winter, so that on cold days you can enjoy the vegetable abundance of summer and autumn.

Sautéed eggplant is a delicious vegetable appetizer, the preparation process of which uses a minimal amount of vegetable oil and vinegar. The workpiece can be stored at room temperature conditions in a darkened pantry. In winter, use sauté as a side dish, in addition to other side dishes, or simply with bread.

Ingredients:

Eggplants – 1 kg
carrots – 3 pcs.
sweet pepper – 3 pcs.
tomatoes – 5-6 pcs.
garlic – 1 head
parsley – a bunch (50-100 g)

For the brine:

Vegetable oil – about 200 ml
vinegar 9% – 3 tbsp. spoons
salt – 1 tbsp. spoon
sugar – 1 tbsp. spoon

Preparation:

Wash the eggplants, cut into 2 cm thick circles without removing the skin.

Peel, wash and cut the carrots into 1 cm thick circles.

Remove the seeds from the peppers and cut them into large slices.

Wash the tomatoes, remove the sepals and cut into quarters (or more slices if the tomatoes are quite large).

Peel the garlic and pass through a garlic press, wash and chop the greens.

Prepare the brine by mixing vegetable oil with vinegar, salt and sugar in a large saucepan and bringing to a boil.

Place the eggplants in the brine and simmer over low heat for about 20 minutes, until half cooked, stirring gently (ideally shaking).

Add carrots and simmer with eggplants for 5-7 minutes.

Add peppers to the pan, and on top - tomatoes and herbs with garlic. Simmer everything together until done, about 20 minutes.

Carefully place the hot sauté into sterile, dry 500ml jars, seal tightly and turn over until completely cooled, covering with a blanket.
Bon appetit and delicious preparations!

Spicy pickled eggplants
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You will love this recipe for spicy marinated eggplants because of its ease of preparation and spicy, piquant taste. Once you try it for the first time, you will always prepare this deliciousness for the winter. Spicy pickled eggplants with a garlic aroma are good with hot potatoes or as a side dish for a meat dish. Guests at the festive table will also appreciate this vegetable delicacy.

Ingredients:

Eggplants – 3 kg
salt (coarse rock) – 1.5 tbsp. spoons
vinegar essence 70% – 1 dessert spoon
garlic – 300 g
hot pepper – 2 pods
sweet pepper (preferably different colors) – 600 g
refined vegetable oil – 10-13 tbsp. spoons

Preparation:

Wash the eggplants, dry them, cut off the stem and cut into small cubes. Then put it in a bowl, add salt, add vinegar essence, stir and leave to marinate for 5-7 hours. During this time, stir the vegetables periodically.

Divide the garlic into cloves, peel and finely chop or pass through a garlic press.

Remove the seeds and stalks from the sweet pepper, rinse with cold water, dry, cut lengthwise into 2-4 pieces (depending on the size of the pods) and cut into thin strips.

Wash the hot pepper, dry and chop. Whether or not to remove seeds from the pods is your decision; with seeds, the lecho will be sharper.

In a large bowl, mix the pickled eggplants (if desired, you can drain the marinade by adding an equivalent amount of vegetable oil) with sweet and bitter peppers, adding garlic. Mix everything thoroughly.

Sterilize jars intended for harvesting in the oven or in any way convenient for you, scald the lids with boiling water and dry.

Place the vegetables in dry, sterile jars and place in a saucepan with a thick cloth at the bottom, into which hot water is poured for sterilization. Sterilize 500-600 ml jars - 35-40 minutes after water boils in a saucepan over low heat.

Then remove the jars, seal tightly or screw on the lids, turn them upside down and wrap them until they cool completely. Store spicy pickled eggplants in a cool, dark place.

Eggplants for the winter “Mother-in-law’s tongue”
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People wittily nicknamed the hot vegetables of the appropriate shape in a spicy sauce in mother-in-law's language. There are all kinds of “tongues”: from cucumbers, zucchini, tomatoes. We offer a recipe for eggplants for the winter “mother-in-law’s tongue”.

This spicy eggplant appetizer has long become a classic among winter vegetable preparations. From the quantity of products specified in the recipe, 6 liters of delicious eggplant “mother-in-law’s tongue” are obtained. Eggplants are fried in vegetable oil and preserved in marinade using the sterilization method.

Ingredients:

Eggplants – 6 kg
salt
vegetable oil for frying – about 1 liter (how much eggplant will take)

For the marinade filling:

Sweet red pepper – 2 kg
hot pepper – 2 pods
garlic – 5-6 heads
vinegar 9% – 1 glass
sugar – 1 glass
salt – 2 teaspoons

Preparation:

Wash the eggplants, cut off the ends and cut lengthwise slightly diagonally into slices reminiscent of a pork tongue (0.5-1 cm thick, it should not be thinner so as not to fall apart during frying).

Sprinkle the cut eggplant “tongues” with salt, stir and leave for 2 hours so that the vegetables release their bitter juice.

Fry the processed eggplants over medium heat in vegetable oil on both sides until golden brown.

To fill, sweet and bitter peppers, freed from seeds, pass through a meat grinder. Peel the garlic and also pass through a meat grinder.

Combine crushed pepper with garlic, adding sugar, vinegar, vegetable oil, salt. Stir.

Place fried eggplants in sterile jars in layers and fill with marinade mixture. When laying, lightly press down the vegetables to remove air.

Sterilize 500 ml and 1 liter jars 40 minutes from the moment the water boils. Roll up or screw on with screw caps. Turn upside down until completely cool.

Korean-style eggplants for the winter
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If you ever prepare Korean eggplants for the winter, you will understand that this is an incredibly successful and tasty appetizer for a festive table and everyday eating (instead of a side dish, like a salad or with hot potatoes).

For preparation, select fresh, high-quality vegetables. Moreover, it is not necessary to adhere to the recipe in the ratio of vegetables to the gram. Leave the amount of garlic unchanged, but you can change the addition of eggplants, peppers, onions and carrots at will in favor of one or another vegetable within the total mass.

Ingredients:

Eggplants – 2 kg
sweet pepper – 500 g
onions – 3 pcs. (large heads)
carrots – 3 pcs. (large)
garlic – 1 head (large)

For the marinade:

Vegetable oil – 1 cup
vinegar 9% – 150 ml
salt – 1 tbsp. spoon (without slide)
sugar – 4 tbsp. spoons
ground black pepper – 1 teaspoon
ground red pepper – 1 teaspoon
ground coriander – 1 tbsp. spoon
water – 1 l

Preparation:

Wash the eggplants, cut off the stems and opposite ends. Cut each eggplant lengthwise into quarters and cook in boiling water for about 15 minutes (depending on the size of the eggplant, so that the slices become soft, but do not spread).

Place the boiled eggplants in a colander and cool under cold water. Then cut into bars of the desired size.

Peel the onion, rinse in cold water and cut into thin half rings.

Peel the carrots and grate on a coarse grater. A Korean grater is best; it produces beautiful thin strips of vegetables.

Remove the stems and seeds from the sweet pepper, rinse the inside and cut into thin strips.

Divide the garlic into cloves, peel each clove, cut into slices and pass through a garlic press.

Mix the prepared and chopped vegetables in a deep bowl. In a separate container, mix cold water with vinegar, vegetable oil, salt, sugar, black and red pepper, and coriander. Stir until sugar and salt dissolve.

Pour the resulting cold marinade into a bowl with vegetables and stir.

Press the vegetables in the marinade with some kind of press and leave for 6 days to marinate (preferably in a cool place - in the refrigerator or cellar).

Place the vegetables in clean, sterile jars, cover with lids and sterilize for 30-40 minutes. Then seal tightly and turn upside down, wrapping until completely cooled.

7.

photo from vk.com

They are wonderful, these “little blue ones”... You can’t throw them into a salad, you can’t fry them with potatoes, and it’s a hassle with them - bake them, peel them off... Similar thoughts arose in my mind when I saw purple foreigners at the market, until I tried one salad “with a secret” " The secret of the salad was that few people guessed right away that the jar contained not mushrooms, but... eggplants. The taste is indistinguishable! Now eggplants have settled in both my garden and my basement. If you want to know how to cook eggplants for the winter, we will share with you the most delicious eggplant recipes for the winter.

Do you remember the immortal phrase from Gaidai’s film “Overseas caviar - eggplant!”? And there are corresponding recipes.

Caviar "Overseas"

Ingredients:
3.5 kg eggplants,
1.5 kg carrots,
1.5 kg of onion,
2 kg bell pepper,
3.5 kg tomatoes,
300 g garlic,
3-4 tbsp. salt,
1 tbsp. 70% vinegar,
vegetable oil for frying.

Preparation:
Cut the eggplants into cubes, grate the carrots on a coarse grater, finely chop the onion, cut the bell pepper into small cubes. Fry all the vegetables separately in vegetable oil, place in an enamel bowl and mix. Pass the tomatoes through a meat grinder or chop in a blender. Pour the tomato mixture over the fried vegetables, add salt and put on fire. Cook for 40 minutes from the moment of boiling. 5 minutes before readiness, add garlic, passed through a press, and 1 tbsp. vinegar essence. Place the caviar in sterilized jars and roll up.

Ingredients:
5 kg eggplants,
½ kg carrots,
300 g tomato paste,
150 g parsley root,
300 g onions,
100 g celery root,
25 g celery greens,
40 g sugar,
½ liter of vegetable oil,
75 g salt,
1 tbsp. 70% vinegar.

Preparation:
Cut the eggplants into 2 cm thick slices and fry in vegetable oil until golden brown. Cut the onion into rings and fry. Cut the carrots and parsley into strips and simmer in vegetable oil until half cooked. Pass the fried vegetables through a meat grinder or grind in a food processor, add tomato paste, salt, sugar, herbs and spices. Heat the whole mass to 70ºС, place in jars. Sterilize for 15 minutes, add ¼ tsp. vinegar for each 700 gram jar, roll up.

Skilled chefs have come up with many original eggplant preparations for the winter. These include pickled eggplants, “blue” snacks, lecho, spicy and spicy salads.

Ingredients:
5 kg eggplants,
1 kg sweet pepper,
300 g garlic,
200 ml 9% vinegar,
100 g sugar,
3-4 pods of hot pepper,
1 tbsp. vegetable oil,
1 bunch of dill.

Preparation:
Cut the eggplants into 2 cm thick circles, sprinkle them with salt and put them in a flat bowl for half an hour to allow them to release their juice. Pass sweet and bitter peppers, garlic and dill through a meat grinder, add vinegar, sugar, stir until the sugar dissolves. Fry eggplant slices in vegetable oil until golden brown. Then do this: remove each piece of eggplant from the pan with a fork, dip it in the pepper-garlic mixture and layer it in pre-sterilized jars. Sterilize for 15 minutes, roll up.

Quick eggplants for the winter

Ingredients:
2.5 kg eggplants,
2.5 liters of water,
100 g salt,
150 g 9% vinegar,
250 g vegetable oil,
½ cup coarsely chopped garlic.

Preparation:
Cut the eggplants into cubes, place them in boiling water with salt and vinegar, and cook for 5-7 minutes. In another saucepan, heat the oil to a boil. Place the eggplants in a sieve, place in oil, add garlic, stir quickly and place in sterilized jars. Roll up, wrap up.

Ingredients:
6 kg eggplants,
200 g garlic,
250 g 9% vinegar,
3-4 hot peppers,
2 cups vegetable oil,
2.5 tbsp. salt,
a bunch of parsley and dill.

Preparation:
Salt the diced eggplants and boil in boiling water for about 5 minutes. Cool. Grind garlic, pepper and herbs through a meat grinder, add salt, vinegar, vegetable oil. Mix with eggplants, place in sterilized jars, and roll up.

Ingredients for a liter jar:
6-8 eggplants,
1.5 glass of water,
2 sprigs of dill,
1 tbsp. Sahara,
6 peppercorns,
½ tbsp. vinegar,
2 cloves of garlic,
1 tbsp. salt,
1 horseradish leaf
1 celery leaf.

Preparation:
Wash the eggplants, cut off the stem, put them in boiling water for 10 minutes, then remove them from the water and let them dry. Place half of the spices in sterilized jars, then put the eggplants, the remaining spices on top, pour in the marinade of water, salt and vinegar. Sterilize for 15 minutes, roll up.

Ingredients:
4 kg eggplants,
2 kg tomatoes,
1 kg sweet pepper,
1 kg carrots,
10 onions,
10 cloves of garlic,
1 tbsp. 9% vinegar,
4 tbsp. salt,
1 glass of sugar.

Preparation:
Cut the eggplants into cubes without peeling or soaking. Pass the tomatoes through a meat grinder. Cut the bell pepper and onion into half rings. Grate the carrots on a coarse grater, finely chop the garlic. Place everything in a spacious saucepan, add salt, sugar, vinegar, vegetable oil. Cook after boiling over medium heat for 45-60 minutes. Place hot in sterilized jars and roll up.

Ingredients:
2 kg eggplants,
1 kg of tomatoes,
400 g onions,
4-6 pcs. carrots,
4-6 sweet peppers,
½ cup Sahara,
2 tbsp. salt,
3-4 cloves of garlic,
1-2 bay leaves,
bunch of parsley,
black peppercorns.

Preparation:
Cut the eggplants into slices or cubes, finely chop the onion, cut the tomatoes into slices, carrots into strips, peppers into rings, finely chop the parsley. Sprinkle tomatoes and bell peppers with salt and wait until they release juice. Pour vegetable oil into a saucepan, lay in layers along with the juice: tomatoes, onions, eggplants, carrots, bell peppers, parsley. Add peppercorns and bay leaf. Simmer for 40 minutes, stirring occasionally. 2-3 minutes before readiness add grated garlic. Roll up.

Ingredients:
1.2 kg eggplants,
400 g tomatoes,
300 g onions,
30 g garlic,
120 g vegetable oil,
30 g salt,
parsley,
pepper to taste.

Preparation:
Wash the eggplants, cut into circles 2 cm wide, place them in a salt solution for 5 minutes. Remove from the brine, let it drain and fry in vegetable oil until golden brown. Rinse the tomatoes, pass through a meat grinder, heat to a boil and rub through a sieve. Boil the pureed mass to half its volume. Soak the garlic for 1-2 hours in cold water, remove the films and pass through a press. Finely chop the greens. Stir in the tomato mixture and heat to a boil, stirring constantly. Place in dry, heated jars in layers: a layer of minced meat, a layer of eggplant. The top layer should be minced meat. Cover the jars with boiled lids and set to sterilize: half-liter jars - 50 minutes, liter jars - 90 minutes. Roll up.

Eggplant heh

Ingredients:
5 kg eggplants,
600 g onions,
600 g sweet pepper,
200 g garlic,
200 ml 9% vinegar,
3 handfuls of salt,
vegetable oil for frying.

Preparation:
Peel the eggplants and cut into strips. Add chopped eggplants in a deep bowl, mix and leave for 5 hours. Then squeeze out the eggplants and fry in oil. Cut the onion and pepper into strips, grate the garlic, mix everything with the eggplants, pour in vinegar. Place in sterilized jars and cover with plastic lids. Store in a cool place.

Ingredients:
4 kg eggplants,
1 kg carrots,
1 kg red sweet pepper,
1 kg of onion,
100 g garlic,
1-2 pods of hot pepper,
2 handfuls of salt,
2 tbsp. 70% vinegar.

Preparation:
Cut the eggplants into thin strips, add salt, mix and leave for an hour. Grate the carrots on a Korean carrot grater, cut the pepper into long strips, and the onion into half rings. Finely chop the garlic and onion. Mix all the vegetables except eggplant, add vinegar and leave for 5 hours, stirring well a couple of times. Lightly fry the eggplants in vegetable oil and let cool. Combine all the vegetables and place in sterilized jars. Sterilize: half-liter - 15 minutes, liter - 25 minutes. Roll up.

Eggplants “Like mushrooms”

Ingredients:
5 kg eggplants,
5 liters of water,
400 ml table vinegar,
200 g salt,
1-2 heads of garlic,
1 stack vegetable oil.

Preparation:
Cut the washed eggplants into cubes. For the marinade, mix water, vinegar, salt and boil. Place the eggplants in the boiling marinade and cook for 5 minutes from the moment of boiling. Remove the finished eggplants, place them in a gauze bag and hang them to drain for 12 hours. Place the eggplants in a saucepan, mix with crushed garlic and boiled vegetable oil. Divide the mixture into jars, sterilize for 15 minutes, and roll up.

"Fake Mushrooms"

Ingredients:
5 kg eggplants,
5 liters of water,
1 glass of salt,
½ l 9% vinegar,
garlic - to taste,
1 liter of vegetable oil.

Preparation:
Cut the eggplants into slices. Boil a brine of water, salt and vinegar, add eggplants into it in small portions, cook for 5 minutes. Boil vegetable oil. Place the prepared eggplants in sterilized jars in layers, alternating layers of eggplant with finely chopped garlic. Pour boiling oil over it and roll up immediately. Be careful - the boiling oil is very hot, be careful not to burst the jar! When serving, “fake mushrooms” need to be slightly salted and sprinkled with vinegar.

And finally, eggplants for the winter, a recipe for extreme sports enthusiasts:

Ingredients:
24 pcs. eggplant,
2.4 kg sugar,
2 tsp baking soda,
13 stacks water,
½ tsp. vanillin.

Preparation:
Peel small eggplants, remove the stems, but leave the sepals. Cut each eggplant lengthwise along with the sepals. Pierce the pieces with a fork in several places. Place the eggplants in cold water and cover with a lid - this is done to prevent them from darkening. Then mix soda with 7 glasses of water and put eggplants in this solution and leave for 5-6 hours. After this time, remove the eggplants from the soda solution and rinse thoroughly several times in running water. Pour half the sugar into a bowl for making jam, add 6 glasses of water and cook over low heat for 10-15 minutes. Place eggplants in boiling syrup and cook for 15 minutes over medium heat. Then remove from heat and leave for 12 hours. Then pour the remaining sugar into the jam, bring to a boil, reduce the heat to low and cook for 3 hours. Add vanillin 2-3 minutes before the end of cooking. Remove from heat, cool slightly and pour into clean, dry jars. Cork.

Preparing eggplants for the winter is not at all difficult. Happy preparations!

Larisa Shuftaykina

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

What can be made from the “little blue ones”? There are a lot of things - it’s simply impossible to list all the recipes in which you can use eggplants. If you wish, you can prepare salted eggplants, make them caviar - it tastes very much like mushroom, and various appetizer salads have also proven themselves to be excellent.

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

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

I consider “little blue” eggplants combined with vegetables and drenched in tomato sauce to be one of the best recipes for preparing eggplants for the winter. It turns out very tasty.

Ingredients:

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

Preparation:

First, let's prepare the vegetables. They need to be rinsed under running water and dried on a towel.
Eggplants must be cut in half, after cutting off the tails. Now we cut each piece crosswise in the form of large cubes.

There is no need to grind it here, because in the end you will not end up with a beautiful vegetable appetizer, but ordinary eggplant caviar.

Cut the tomatoes into four parts.

For preparation, it is advisable to select those that are stronger. The “cream” variety is good.

We also cut the peppers in half, remove the seed capsule and be sure to cut out the white partitions. They give a slight bitter taste - not everyone likes this. Then we cut the peppers into thick strips, about the same thickness as the eggplants.
Peel the onion from surface scales and cut into large half rings. After that, we disassemble it by hand.
Take a saucepan with high sides and pour oil into it.
Place all the prepared vegetables into it and mix gently. Turn on low heat and fry the vegetable mixture for about 10 minutes. During this time, the vegetables will be fried and an appetizing crust will form on them. The main thing is to make sure that they don’t burn.
It's time to add salt and sweeten the future preparation. You can also add garlic and spices. Here you can focus on your taste.
Add tomato sauce, mix everything and simmer the eggplants with vegetables for another 20 minutes. Shortly before the end of cooking - 5 - 7 minutes - add vinegar.
After the allotted 20 minutes are over, put the prepared vegetable mixture into pre-sterilized jars and roll them under iron lids, ensuring complete tightness.

Be sure to turn the jars upside down, i.e. We put them on the lids and insulate them. You can put them on a warm blanket, and then wrap them with it. In this form, the workpiece should stand for a day. After this, the eggplants can be stored in a cool place, for example, in a cellar.

Cooking eggplants for the winter in mugs with garlic - appetizer “Ogonyok”

Another version of a spicy eggplant appetizer for the winter, known as “Ogonyok”.

Ingredients (for seven 500 ml jars):

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

Preparation:

You can use any variety of eggplant, the main thing is that they are not overripe. We need strong vegetables. We wash them and cut them into circles 1 cm thick. This is an important point, because if you cut them thinner, the eggplants will fall apart when frying.

In this recipe there is no need to cover them with salt. The appetizer turns out to be quite spicy, and the typical bitterness of eggplants will not be felt.
Fry the circles in vegetable oil. To speed up the process, you can use several pans at once.

Eggplants love oil and absorb it like a sponge, so you will need to add it to the pan periodically.
Wash the pepper, peel it and pass it through a meat grinder along with cloves of garlic and hot pepper. At this stage, you can control the heat of the finished snack - everything will depend on how much chili you add.
Transfer the pepper mixture into a saucepan, add oil, vinegar, sugar and salt. Cook our filling at minimum heat from the moment of boiling for about 15 minutes.

The jars in which you will place the workpiece must be sterilized in advance. To do this, use the oven - put the jars in it and set the temperature to 110°C. 10 minutes after the oven has preheated is enough. Boil the lids separately.
Place a little sauce on the bottom of a slightly cooled jar, then a layer of eggplant and more sauce. We alternate layers, filling the jar to approximately the level of the hangers. If you make it full, the sauce will splash out during sterilization.

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

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

Eggplants for the winter are like mushrooms - a recipe without sterilization

Fried eggplants actually taste like mushrooms. Especially if you add garlic to them during cooking.

Ingredients:

eggplants – two kilograms;
a couple of bay leaves;
salt;
fresh parsley;
refined vegetable oil.

For the marinade:

water – 160 ml;
vegetable oil – 160 ml;
9% vinegar – 160 ml.

Let's start cooking:

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

To remove the characteristic bitterness from eggplants, place the prepared vegetable in a bowl and sprinkle generously with salt. Stir and let sit for about an hour.

The onion needs to be peeled and cut into half rings, and the parsley should be chopped.
Let's assume that an hour has passed. We wash the eggplants under running water and place them in a colander. This will rid them of salt. Let the vegetables drain.
Heat the oil in a frying pan or saucepan and fry the eggplants in it until a crust appears. Let them crisp up and get nice.
Place the fried eggplants in pre-sterilized jars, tamping them lightly.
Now you need to prepare the filling. Boil water, add vinegar and vegetable oil. Bring to a boil again and pour over the eggplants. Immediately seal and insulate.

Eggplants taste no different from mushrooms. Before serving, you need to put chopped garlic or onion in them - depending on your preference - and pour in vegetable oil “with a smell”. And then you definitely won’t be able to distinguish them from mushrooms.

If you are afraid that the workpieces will not “stand”, then you can sterilize the jars. For half-liter bottles it’s 10 minutes, and for liter bottles it’s 15 minutes.

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

Mother-in-law's tongue is a great eggplant appetizer that now is the time to prepare. The little blue ones are already singing with all their might and are ready to be collected. If you like spicier preparations, then this eggplant recipe is just for you.

Ingredients (for 8 500 ml cans):

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

Preparation:

Wash the eggplants and cut off the stems. Now they need to be cut into thin longitudinal plates. Sprinkle well with salt and leave for an hour and a half so that all the bitterness comes out of them.
At this time, the sauce will be made, which will be used for pouring.
According to the cooking scheme, it resembles adjika. We wash the tomatoes, peel the onions, remove the seeds and white partitions from the sweet pepper. We pass the preparations through a meat grinder, adding hot pepper to the vegetable mixture. It is imperative to remove the seeds from it. Otherwise you will get a real draconian fill!

Transfer the resulting mixture into a saucepan. Salt it and sweeten it. Immediately add vinegar. Bring to a boil and cook for 5 minutes. Remove from the stove. Set aside.
We wash the eggplants from salt and fry on each side until golden brown.
Now he will be packing snacks. Pour a spoonful of hot sauce into the bottom of a sterile jar and place the fried eggplants on it. Press down lightly and pour in the sauce again. We repeat the layers until the jar is filled, which we then roll under the lid.

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

Bon appetit and see you new recipes!