Eggplant for the winter is a spicy and original type of preparation. Eggplant canning becomes relevant at the end of summer, when there are a lot of them and they become cheaper. Eggplant blanks for the winter are tasty and healthy, and eggplant conservation is not so difficult.
Homemade eggplant salads for the winter are a tasty and nutritious product. Thanks to a very short heat treatment, vegetables retain almost all useful material and vitamins, and therefore eggplant salad for the winter is also very useful product. And in the winter it will be like a godsend.
Eggplant is surprisingly friendly with many vegetables and fruits. Combining with them in the most various variations, it seems to adapt to everyone, while acquiring completely new taste and aroma. That is why eggplant winter salads are a combination of ease of preparation and originality of the resulting flavors.
Preparing homemade eggplant salads for the winter is within the power of any, even a novice hostess, because the recipes are simple and quite affordable. The main thing that you get by spending a little time on preservation during the season of vegetables is the aroma and freshness of summer in a cozy kitchen with your family on cold winter evenings.
● Perhaps the most important rule to remember when preparing eggplant salads is the removal of bitterness. To do this, just salt the eggplants and leave them in this form for the time indicated in the recipe.
● Try not to salt the eggplants with iodized salt, as this will make them soft and tasteless. For preparations, take only the simplest coarse salt without any additives.
● To keep onions from tearing up, cut them while wet. And if it is very hot, then wet both the knife and the cutting board as well.
● When preparing a salad for the winter, you need to achieve the fastest possible boil at each stage. Therefore, after each new bookmark, make a strong fire, and as soon as the mixture starts to boil, immediately reduce it. Cook vegetables over low heat, which will slightly support the boil. Don't let it ripple too hard!
● Comparative table of measures and weights will help you to calculate the weight of this or that product.
Recipe 1. Winter eggplant salad "Piquant" ( with sweet pepper, carrot, onion and tomato juice)
Among the many eggplant canning recipes, this eggplant salad recipe for the winter stands out for its ease of preparation and the availability of ingredients. Even a novice hostess can prepare an eggplant salad for the winter according to the proposed recipe.
Ingredients:
✵ eggplant - 3 kg;
✵ sweet bell pepper - 2 kg;
✵ carrots - 2 kg;
✵ onion - 0.5 kg;
✵ tomato juice- 3 liters;
✵ vinegar 9% - 150 g;
✵ granulated sugar - 1 cup;
✵ salt - 2 tbsp. spoons.
Cooking
1.
Rinse eggplant thoroughly, cut into circles, salt and leave for 30 minutes to remove bitterness.
2.
Peel the carrots, wash well and cut into slices.
3.
Rinse sweet pepper, remove partitions and seeds, cut into strips across or rings. 
4.
Peel the onion, wash and cut into rings.
5.
Pour the tomato juice into a saucepan and bring to a boil.
6.
Add vegetable oil, salt and sugar to the tomato juice. 
7.
Put the carrots in the marinade, bring to a boil and cook for 20 minutes.
8.
Then put the rest of the vegetables, bring to a boil again and simmer for 10 minutes.
9.
After that, add vinegar, mix well and hold on fire for another 3 minutes. 
10.
Pour the hot mixture into sterile jars and roll up.
11.
Turn the finished jars upside down and wrap them in a blanket to cool slowly.
Good luck preparing!
Recipe 2. Winter eggplant salad "Spark" ( with garlic, sweet and hot pepper)
This preparation captivates with its ease and speed of preparation. Spicy salad eggplant is a great way to diversify winter table. Salad can be used both as an independent snack, and as an addition to vegetable and meat dishes. Salad "Spark" will definitely appeal to those who love spicy spicy snacks.
Ingredients for 8 jars of 0.5 liters:
✵ eggplant (medium size - 4 kg;
✵ garlic - 4-5 heads;
✵ sweet Bulgarian pepper - 6 pcs.;
✵ hot pepper - 5-6 pcs.;
✵ vegetable oil - 300 g;
✵ vinegar 9% - 250 g (10 tablespoons);
✵ salt - 50 g (5 teaspoons);
✵ drinking water - 3 liters.
Cooking
1.
Rinse the eggplant and peppers, pat dry with paper towels and cut off the stems. Remove seeds only in sweet peppers. Divide the garlic into cloves, peel and rinse.
2.
Cut each eggplant into 8 parts (along - into 4 parts and 1 time - across).
3.
Cut all peppers into small pieces of arbitrary shape, and then, together with garlic, pass through a meat grinder and add 2 teaspoons of salt. Get a bright and fragrant dressing. 
4.
Put the eggplant pieces in a large saucepan, add vinegar, 3 teaspoons of salt, pour water and mix. Bring to a boil and cook for 5 minutes.
5.
Then drain the brine, put garlic and pepper dressing, pour in vegetable oil, mix and put on fire again. After the mass boils, reduce the heat and cook for another 7 minutes.
6.
Place the finished boiling salad tightly in hot dry (pre-sterilized) jars with a volume of 0.5 liters, seal hermetically with dry sterile lids and wrap with a blanket until completely cooled.
>If you have a large family or guests often come, you can make a preparation in 1 liter jars. For this amount of ingredients you need 4 jars. 
Good luck preparing!
Recipe 3. Eggplant salad for the winter ( with sweet pepper, tomato, onion, garlic and herbs)
Cook this winter salad from eggplants with tomatoes, sweet peppers, onions and garlic according to the proposed recipe, even a novice hostess can do it.
Ingredients:
✵ eggplant - 2 kg;
✵ sweet bell pepper - 1.5 kg;
✵ tomatoes - 1.5 kg;
✵ onion - 1 kg;
✵ garlic - 200 g;
✵ parsley or cilantro (fresh herbs) - to taste;
✵ vegetable oil - 250 g;
✵ vinegar essence 70% - 1 teaspoon (optional);
Cooking
1.
Rinse the eggplant and cut into long strips with the skin.
2.
Peel the bell peppers from the seed partitions and also cut into strips in length.
3.
Tomatoes, doused with boiling water, peeled and cut into slices or cubes.
4.
Peel the onion, wash and cut into half rings.
5.
Peel and mince the garlic.
6.
Chop parsley (cilantro).
7.
Mix chopped vegetables and herbs, add salt, vegetable oil, vinegar essence(optional), bring to a boil quickly, then reduce heat to low and simmer for 30-40 minutes.
8.
After that, immediately decompose into prepared sterile jars and roll up.
Good luck preparing!
Recipe 4. Eggplant salad for the winter ( with rice, tomato, carrot and onion)
We suggest you prepare an eggplant salad with rice without vinegar for the winter. Such a vegetable preparation can be served not only as a salad or cold appetizer, but also as a completely independent dish. And if you cook the broth with a piece of meat and add a small jar of this salad to it, you get a very tasty soup.
Eggplant salad with rice is easy to prepare. Follow detailed instructions- and you will surely succeed.
Ingredients:
✵ eggplant - 2 kg;
✵ long rice (boiled) - 1.5 cups;
✵ tomatoes - 1.3 kg (even better, take 500 g red tomatoes + 500 g sweet peppers + 2 large sour apple);
✵ carrots - 700 g;
✵ onion - 700 g;
✵ vegetable oil - 2 cups;
✵ granulated sugar - 5 tbsp. spoons;
✵ salt - 3 tbsp. spoons.
Cooking
1.
Rinse eggplant, pour over boiling water and peel. Cut them into circles about 2 cm thick, sprinkle with salt and leave for 15-20 minutes to release the bitterness.
2.
Rinse the settled eggplants lightly with cool water, squeeze out the moisture and fry each round on both sides in vegetable oil until golden brown.
3.
4.
Finely chop the onion.
5.
Chop the tomatoes into small pieces Bell pepper and apples - straws).
6.
Pour half the vegetable oil into a thick-walled stainless steel pan (preferably with a triple heat-distributing bottom), put the carrots and onions and fry until half cooked. This will take no more than 10 minutes.
7.
Add tomatoes (bell peppers, apples), fried eggplant rounds to the browned vegetables, pour the rest of the oil and quickly bring the vegetables to a boil.
8.
Then add salt, sugar and simmer over low heat for 40-45 minutes, remembering to stir occasionally.
9.
10 minutes before readiness, add pre-boiled rice (but not overcooked) and mix thoroughly.
10.
Immediately decompose into hot sterilized jars and roll up with tin lids.
11.
Store in a dark, cool place.
Good luck preparing!
Recipe 5. Winter eggplant salad "Student" ( with rice, sweet pepper, tomato, carrot and onion)
Eggplant salad with rice is an excellent preparation for the winter. The bell pepper in this recipe adds a special flavor to the salad. Such a salad is very popular among students, because if you have such a salad, then you can eat deliciously, but do not cook anything.
Ingredients:
✵ eggplant - 1.2 kg;
✵ long rice (groats) - 1 cup;
✵ sweet bell pepper - 1 kg;
✵ tomatoes (tomatoes) - 600 g;
✵ carrots - 300 g;
✵ onion - 300 g;
✵ vegetable oil - 170 ml;
✵ table vinegar 9% - 120 ml;
✵ salt - 2 tbsp. spoons.
Cooking
1.
Wash all vegetables thoroughly. Prepare a cauldron or stewpan, you can take any other thick-walled pan.
2.
Eggplant cut into not very large cubes.
3.
Remove the seeds from the pepper and cut into not too thick strips.
4.
Peel the onion and cut into small squares.
5.
Tomatoes cut into cubes.
6.
Grate carrots on a medium grater.
7.
Pour vegetable oil into the prepared container and fry the eggplant until a delicious blush.
8.
Add the rest of the vegetables and mix well.
9.
quickly bring vegetable mix to a boil, salt and add the washed rice. Reduce the heat to a minimum and simmer for 40 minutes, remembering to stir.
10.
After the specified time, turn off the heat, pour in the vinegar and mix thoroughly.
11.
Immediately decompose the mass into a hot sterile container and roll up with tin lids.
12.
Turn the jars upside down and wrap them in a blanket until they cool completely, then store them in a cool place.
Good luck preparing!
Recipe 6. Winter eggplant salad "Tasty Summer" ( with rice, sweet pepper, tomato, carrot, onion and garlic)
Rolling up an eggplant and rice salad is not so difficult, so be sure to try making this preparation for the winter. Yes, and preparing a salad from simple ingredients which are available to everyone in the summer. Having prepared such preservation, you will not regret the time spent.
Ingredients:
✵ eggplant - 1 kg;
✵ rice (cereals) - 200 g;
✵ tomatoes (tomatoes) - 500 g;
✵ carrots - 500 g;
✵ onion - 500 g;
✵ garlic - 5 cloves;
✵ vegetable oil - 100 g;
✵ vinegar 9% - 2 tbsp. spoons;
✵ salt - 1 tbsp. a spoon.
Cooking
1.
Peel eggplant, cut into small pieces and fry in vegetable oil until golden brown.
2.
Plane carrots on a coarse grater.
3.
Pepper and onion cut into half rings.
4.
Chop tomatoes and garlic.
5.
Put the chopped vegetables to the eggplant, pour in half a glass of water, quickly bring to a boil and simmer for 5 minutes.
6.
Then add rice (groats), salt and vinegar.
7.
Arrange the hot mass in prepared jars on the shoulders. Cover with tin lids and sterilize for 30 minutes, then roll up in the usual way.
Good luck preparing!
Recipe 7. Peppers with rice and mushroom stuffing in an eggplant and vegetable salad - an original preparation for the winter
This recipe is a little more complicated and it will take you much more time to prepare such a salad, but the result will exceed all your expectations.
Ingredients:
✵ eggplant - 1.6 kg;
✵ sweet yellow pepper - 500 g;
✵ sweet red pepper - 1 kg;
✵ champignon mushrooms (fresh) - 200 g;
✵ rice (cereals) - 1 cup;
✵ tomatoes (tomatoes) - 1 kg;
✵ onion - 130 g;
✵ garlic - 50 g;
✵ lemon - 1/3 pcs.;
✵ parsley (fresh herbs) - 70 g;
✵ vegetable oil - 150 ml;
✵ vinegar 9% - 100 ml;
✵ salt - 3 tbsp. spoons.
Cooking
1.
Peel and wash the onion cold water, finely chop and fry until golden brown with 50 ml of vegetable oil.
2.
Mushrooms cut into slices, put to the onion and also lightly fry.
3
. Add 150 g of peeled tomatoes passed through a meat grinder, thoroughly washed rice, juice of a third of a lemon and simmer until the liquid has completely evaporated.
4.
Peel yellow peppers from seeds, pour over with boiling water and stuff them with rice and mushroom filling.
5.
Put the washed and dried whole vegetables (the remaining tomatoes, eggplant, red peppers) on a baking sheet, put in an oven preheated to 200 ° C and bake until soft. Then cool.
6.
Lightly baked vegetables are peeled, cut into medium-sized pieces, put in a saucepan with a thick bottom, pour in vegetable oil and simmer until the vegetables juice.
7.
Then add vinegar and salt, mix, carefully lay out the stuffed peppers, simmer for 5 minutes and turn off the heat.
8.
Fill a clean container with salad so that each jar contains stuffed pepper in stewed vegetables.
9.
Lay a towel at the bottom of a large container, carefully place the jars of salad, covering them with tin lids.
10.
Fill the container with water so that the jars are half closed, quickly bring to a boil, then reduce the heat and sterilize for 30 minutes.
11.
Carefully remove the jars covered with lids and immediately roll up.
12.
Turn the jars upside down and wrap them in a blanket until they cool completely. Then store in a dark place.
Good luck preparing!
Recipe 8. Winter eggplant salad "Peerless" ( with beans, sweet pepper, tomato, carrot and garlic)
This salad can be eaten cold or heated, or even mixed with meat. In general, the option is universal and incomparable!
Ingredients:
✵ eggplant - 2 kg;
✵ white beans (dry) - 500 g;
✵ sweet Bulgarian pepper - 0.5 kg;
✵ tomatoes - 1.5 kg;
✵ carrots - 0.5 kg;
✵ garlic - 200 g;
✵ vegetable oil - 350 ml;
✵ table vinegar 9% - 100 ml;
✵ granulated sugar - 1 cup;
✵ salt - 2 tbsp. heaped spoons.
Cooking
1.
Soak beans overnight in cold water. In the morning, boil it until cooked. Just do not digest: the beans should keep their shape.
2.
Wash all vegetables well and pat dry.
3.
4.
Peel and chop the carrots on a coarse grater.
5.
Cut eggplant into not very large cubes. You don't need to remove the skin and you don't need to pre-soak either. The peel will be soft and there will be no bitterness either.
6.
Peel the garlic and, together with the tomatoes, pass through a meat grinder with a large grate. In this recipe, garlic gives only a smell, there will be no wildly burning taste, because. it will be heat treated.
7.
Put the resulting tomato-garlic puree on medium heat, bring to a boil (but do not boil) and immediately add salt, sugar, vinegar and vegetable oil.
8.
Then alternately spread into the boiling tomato mass: carrots, sweet peppers and eggplants. Stir occasionally and bring to a boil after each ingredient. This sequential procedure allows the vegetables to release their juice and when they are laid, there will be enough liquid to cover them.
9.
After laying the last portion of vegetables, i.e. eggplant, detect for 30 minutes and simmer over medium heat, stirring occasionally.
10.
Then put the beans, mix everything thoroughly and gently, bring to a boil and simmer for another 20 minutes.
11.
After this time, immediately decompose the mass into a hot sterile container and roll up with tin lids.
12.
Turn the jars upside down and wrap them in a blanket until they cool completely, then put them away for storage in a closet, pantry or cellar.
● It is advisable not to change anything in the recipe, because. it is the ratio of all ingredients that gives a 100% guarantee of perfect storage at home (even on a shelf in a closet).
● For salad preparations, it is better to use small jars that can be sterilized as follows: first, be sure to wash with soda, then put 3-4 jars with a small amount of water at full power in the microwave for 5 minutes.
● It is desirable to use tin covers. They should also be washed with soda and put in boiling water for 5 minutes.
Good luck preparing!
Recipe 9. Winter eggplant salad "Special" ( with beans, sweet and hot peppers, tomatoes, carrots and onions)
Ingredients:
✵ eggplant - 3 kg;
✵ beans (dry) - 1 kg;
✵ sweet Bulgarian pepper - 500 g;
✵ hot pepper (hot) - 1 pc.;
✵ tomatoes - 2 kg;
✵ carrots - 500 g;
✵ onion - 500 g;
✵ vegetable oil - 2 cups;
✵ table vinegar 6% - 0.5 cups;
✵ granulated sugar - 3 tbsp. spoons;
✵ salt - 0.5 cups.
Cooking
1.
Soak the beans overnight in cold water and then boil them until tender.
2.
Cut the eggplant into strips, sprinkle with salt and leave for 20 minutes, then rinse.
3.
Cut the tomatoes into slices, onions into half rings, carrots and peppers into strips.
4.
Put the prepared ingredients (except beans) in an enameled container, add oil, salt, sugar, pepper, vinegar and simmer for 30 minutes.
5.
Add beans and simmer another 10 minutes.
6.
Spread the hot mass into clean 0.5 l jars, cover with tin lids and sterilize in boiling water for 10 minutes, and then roll up.
7.
Turn the jars upside down, wrap warmly and leave to cool completely.
Good luck preparing!
Recipe 10. Eggplant salad for the winter ( with sweet and hot pepper, tomato, onion and garlic)
Eggplant salad for the winter is distinguished not only by its special piquant taste, but is also very healthy dish. In addition, in winter, when everyone lacks fresh vegetables and herbs, such a salad will help diversify the menu.
This method of harvesting eggplant for the winter is very convenient because it does not require sterilization and, moreover, it is very simple.
Ingredients:
✵ eggplant (medium size) - 10 pcs.;
✵ sweet Bulgarian pepper - 10 pcs.;
✵ hot pepper - 1-2 pods;
✵ tomatoes - 10 pcs.;
✵ onion - 10 pcs.;
✵ garlic - 10 cloves;
✵ vegetable oil - 200 ml;
✵ table vinegar 9% - 0.5 cups (or vinegar essence 70% - 1 teaspoon);
✵ granulated sugar - 4 tbsp. spoons;
✵ salt - 2 tbsp. spoons.
Cooking
1.
Rinse eggplants, peppers and tomatoes well and let dry.
2.
Cut the eggplant into slices 1 cm thick (no need to remove the skin), put in salted water, bring to a boil and drain the water.
3.
Remove seeds from sweet pepper and cut into small squares.
4.
Cut hot pepper into rings.
5.
Cut tomatoes into small slices.
6.
Peel the onion, rinse with cold water and cut into half rings.
7.
Peel the garlic, rinse with cold water and chop.
8.
Mix all vegetables (except garlic), add salt, sugar, vegetable oil and simmer for 40 minutes.
9.
10 minutes before the end of the stew, add vinegar (or vinegar essence).
10.
Add the garlic 2 minutes before the end of the stew.
11.
Immediately decompose the mass into hot sterile jars, roll up with tin lids, wrap and leave to cool completely.
Good luck preparing!
Recipe 11. Winter Eggplant Salad "Homemade" ( with sweet pepper, garlic, tomato paste and herbs)
Homemade canned eggplant with sweet pepper and garlic will delight you in winter great taste and remind you of a sunny summer.
Ingredients:
✵ eggplant - 2 kg;
✵ sweet Bulgarian pepper - 12 pcs.;
✵ tomato paste - 800 g;
✵ garlic - 150 g;
✵ parsley (fresh herbs) - to taste;
✵ vegetable oil - 1 cup;
✵ table vinegar 9% - 2 tbsp. spoons;
✵ granulated sugar - 2 cups;
✵ salt - 2 tbsp. spoons.
Cooking
1.
Eggplant cut with peel, without peeling, in semicircles.
2.
Sweet pepper cut into strips.
3.
Mince the garlic.
4.
Chop parsley greens.
5.
Make tomato juice from concentrated tomato paste by diluting it with water to obtain 3 liters of juice.
6.
Add vegetable oil, vinegar, sugar, salt to the resulting tomato juice and mix.
At proper cooking Eggplant makes a lot of delicious and varied dishes. This vegetable is good for vegetarians and those on a diet. To save vitamins and eat this vegetable all year round came up with canned eggplant. Below are provided best recipes eggplant for the winter
This dish does not take much time to prepare. Although simple, this appetizer is delicious and keeps well indoors.
Ingredients:
- dill - 50 g;
- bell pepper- 500 g;
- salt - 1 tbsp. l.;
- garlic - 70 g;
- sugar - 35 g;
- carrots - 500 g;
- parsley - 50 g;
- onion - 500 g;
- eggplant - 2 kg;
- tomatoes - 1.2 kg;
- sunflower oil - 600 ml.
Cooking:
- Wash the eggplant, cut off the stem. Cut into circles one and a half centimeters in size. Salt. Put in a container and leave for an hour.
- Remove skin from tomato. To do this, soak the fruits for two minutes in boiling water. Remove, rinse with water, the peel can be easily removed.
- Cut the tomatoes into slices.
- Cut the peeled onion into rings.
- Peel the carrots, cut into circles.
- Cut the stem off the pepper, remove the seeds and cut into cubes.
- Peel the garlic and chop finely.
- Rinse parsley and dill, chop.
- Get large pots. Lay out prepared ingredients.
- Lay out in layers: carrots, onions, peppers, garlic, tomatoes.
- Sprinkle each row with salt.
- Sprinkle greens on top.
- Fill with sunflower oil.
- Put the container on the stove, closing the lid.
- Turn on the medium heating mode.
- Simmer for about an hour.
- Rinse jars with soda, sterilize.
- Transfer snacks to jars. Cover with sterilized lids.
- Pour water into the pan, where to put the jars.
- Sterilize for half an hour.
- Turn upside down.
- Wrap up. Leave for two days.
Recipe lick your fingers in Georgian
For lovers of spicy, this eggplant recipe for the winter is suitable.
Ingredients:
- eggplant - 5 kg.
- salt - 2 tbsp. spoons;
- vinegar - 270 ml;
- sugar - 4 tbsp. spoons;
- Bulgarian pepper - 17 pcs.;
- chili pepper - 5 pcs.;
- garlic - 21 cloves;
- vegetable oil - 350 ml.
Cooking:
- Rinse the eggplant fruits, cut off the stem, cut into small cubes.
- Transfer the prepared vegetable into a deep container, salt, mix. Hold for half an hour.
- Place hot pepper with seeds and garlic in a blender, chop.
- Cut the stem off the bell pepper and remove the seeds. Place in a blender bowl, grind. You can use a meat grinder, then the mass will look like porridge.
- Remove excess liquid from eggplant.
- Heat up the pan. Pour oil. Lay out the vegetable. Fry until golden brown.
- Place garlic and pepper in a large saucepan. Pour in the vinegar and oil. Boil. Add eggplant to them. Add sugar, salt. Boil 10 minutes.
- Sterilize jars. Pass the snack. Close with lids.
- Turn over the container. Cover with a blanket. Leave to cool.
Korean style for the winter
It is good for health to consume eggplant regularly. Therefore, in season it is necessary to prepare this snack in sufficient quantities.
Ingredients:
- eggplant - 4 kg;
- garlic - 10 cloves;
- onion - 1 kg;
- salt - 2 tbsp. l.;
- vinegar 70% - 2 tbsp. spoons;
- Bulgarian pepper - 1 kg;
- carrots - 1 kg;
- ground hot pepper - 2 teaspoons.
Cooking:
- Wash vegetables.
- Cut off the stem from the blue one. Cut into thin long sticks.
- Salt. Let it brew for an hour. Rinse.
- Peel the carrots, grate on a special grater designed for Korean carrots. To make the root crop softer, pour boiling water for 3 minutes, rinse with cold water, drain excess liquid.
- Remove the seeds from the bell pepper, cut off the stem, cut into strips.
- Remove the husk from the onion, cut into half rings.
- Peel the garlic, squeeze through the garlic.
- Put vegetables, except for eggplant, in a container, mix. Pour vinegar, hot pepper. Leave for five hours. If you don't like spicy food, don't use hot peppers.
- Transfer the eggplant to a frying pan with oil, fry.
- Transfer to the rest of the vegetables, mix.
- Sterilize jars. Move the salad. To cover with a lid. You can't roll. Set to sterilize. On the floor of a liter container, it takes 15 minutes. For liter - half an hour;
- Close with lids. Wrap up. Leave to cool.
eggplant recipe cooked like mushrooms
Eggplants can be prepared for the winter like mushrooms. In this preparation, the vegetable is tender and slippery, it tastes like pickled mushrooms.
Ingredients:
- garlic - 5 cloves;
- eggplant - 1.5 kg;
- vinegar 9% - 70 g;
- hot pepper to taste;
- dill - a bunch;
- vegetable oil - 80 ml;
- salt - 1 + ¼ st. spoons.
Cooking:
- Rinse the fruits, cut off the stem, peel.
- Cut into cubes about 2 centimeters.
- Pour water into a saucepan, bring to a boil. Transfer the eggplants. After the water boils, cook for five minutes, stirring occasionally.
- Remove from fire. Strain through a colander. Leave the liquid to glass, and with it the possible bitterness is gone.
- Pour the required amount of oil according to the recipe into a measuring cup.
- Chop the peeled garlic.
- Chop the washed dill.
- When the eggplant has cooled, mix with garlic and herbs. Season with oil, vinegar, salt, hot pepper. Mix. Endure.
- Place the snack firmly into the container. Leave in the refrigerator for six hours.
- Yield - three half-liter jars.
Homemade lecho with eggplant and sweet pepper in tomato sauce
Simple quick recipe cooking eggplant caviar will appeal to the whole family.
Ingredients:
- eggplant - 2.3 kg;
- garlic - 4 cloves;
- tomatoes -2 kg;
- sugar - 125 g;
- vegetable oil - 200 ml;
- chili pepper - 2 pcs.;
- vinegar essence - 1 teaspoon;
- bell pepper - 600 g;
- salt - 2 tbsp. spoons;
- dill - 50 g.
Cooking:
- Peel the tomatoes. To do this, pour boiling water over each fruit, it can be easily removed.
- Pass through a meat grinder.
- Transfer sugar, sunflower oil, salt, essence into a cauldron. Cook for two minutes.
- Chop hot and bell pepper into small pieces.
- Transfer to tomatoes. Cook for two minutes.
- Rinse the eggplant, separate the stalk, chop into thin, short strips.
- Put in a cauldron.
- Peel the garlic and finely chop.
- Place with vegetables.
- After boiling, cook for half an hour.
- Put dill. Cook for three minutes.
- Sterilize jars. Transfer the snack to the banks. Close with lids.
Mother-in-law's tongue - a simple recipe
lovers spicy dishes be sure to appreciate the salad recipe.
Ingredients:
- sugar - 250 g;
- eggplant - 900 g;
- vinegar - 130 ml;
- tomato - 900 g;
- Bulgarian pepper - 900 g;
- salt - 2 tbsp. spoons;
- garlic - 5 cloves;
- hot pepper - 5 pcs.;
- vegetable oil - 230 ml.
Cooking:
- Wash the eggplant, remove the skin.
- Wash the tomatoes, pour over boiling water. It is better to place for a minute in boiling water, and then transfer to cold water. The temperature difference helps to easily remove the peel.
- Rinse the pepper. Cut off the stem. Remove seeds.
- Peel the garlic.
- Pass prepared vegetables through a meat grinder.
- Pour oil and vinegar into vegetable mixture. Pour in sugar and salt.
- Cut eggplant into thin slices.
- Put eggplant and tomato puree in a cauldron.
- Turn on the burner to the minimum setting. Put a cauldron.
- Cook for half an hour.
- In the process, it is necessary to interfere so that the mass does not burn.
- Transfer to prepared jars and close tightly with a lid.
It is not necessary to remove the skin from the eggplant, you can cut it into rings. If you decide to leave the peel, you need to sprinkle the chopped vegetable with salt and leave for half an hour, during which time the juice will stand out and bitterness will come out of the fruit. After that, rinse with water and cook according to the recipe.
Spicy salad with garlic and pepper for the winter
Eggplant salad for the winter is an original and spicy version of the harvest. This fruit is ideally combined with garlic and various seasonings. A dish prepared according to this recipe will be popular for festive table. This good snack, which will help support immunity in cold winter weather.
Ingredients:
- garlic - 5 cloves;
- hot pepper - 75 g;
- eggplant - 5 kg;
- vinegar - 250 ml.
Cooking:
- Rinse the vegetable, cut off the stem. Cut into circles of medium thickness.
- Place vegetables in salted water. Put on the press. You can use a three-liter jar filled with water. Soak for two hours. Salt is taken from the calculation: for five liters - 500 g.
- Transfer eggplant to a colander. Wait for the water to drain completely.
- Fry the pieces of fruit on both sides. It is better to use refined oil, it will not spoil the taste of the vegetable.
- Finely chop the pepper.
- Squeeze the garlic in a garlic press.
- Mix with pepper.
- Pour in the vinegar. Interfere. Leave for half an hour.
- Arrange the eggplant in jars in layers, basting each layer with the garlic dressing.
- Place the jars in a container of boiling water. Sterilize for half an hour. Roll up.
Whole pickled eggplant in a jar
To prolong memories of warm summer days will help original recipe fermented eggplant. Due to the preservation of their original shape, in winter they can be consumed as an independent dish or cut into pieces and used for salads.
Ingredients:
- salt for garlic - 55 g;
- salt for cooking per 1 liter - 60 g;
- celery - 100 g;
- garlic - 300 g;
- eggplant - 11 kg;
- lavrushka - 6 g;
- salt for filling per 1 liter - 70 g.
Cooking:
- For harvesting, fruits of small size, strong, without damage should be used. Wash the eggplant, cut off the stems.
- To remove possible bitterness, make a through cut along the fruit, place in salt water and boil.
- Get it out of the water. Fold in a container and put oppression on top. This will help remove excess moisture.
- Peel the garlic, chop, mix with salt.
- Grate the eggplant with this mixture at the incision site.
- Put lavrushka, celery and then eggplant in a jar at the bottom.
- For filling, use the required amount of water. Add 70 g of salt per liter. Boil. Cool down.
- Pour over eggplant.
- Close the container with a lid. Leave in the room for five days.
- After the snack is salted, place in a cool place. Storage temperature should not exceed eight degrees.
In winter, get the eggplant, cut into slices, season with oil, sprinkle with onion rings.
Stuffed eggplant for the winter
Thanks to original stuffing this appetizer can be used in winter as an independent dish or served as an addition to meat.
Ingredients:
- eggplant - 900 g;
- parsley - 10 g;
- vinegar 9% - 270 ml;
- carrots - 90 g;
- garlic - 90 g;
- hot pepper - 1 pc.;
- Bulgarian pepper - 90 g;
- dill - 10 g;
- salt - 4 teaspoons.
Cooking:
- Peel the carrots, finely chop.
- Rinse the bell pepper, free from seeds and stalk, cut into small pieces.
- Cut the stem off the eggplant.
- Prepare saline solution. To do this, add a tablespoon of salt to a liter of water, boil. Boil eggplant for three minutes.
- Get it. Cool down. Place in a container. Put under pressure. Wait until the liquid is completely released.
- Peel the garlic. Pass through the garlic and mix with salt.
- Chop greens.
- Finely chop the hot pepper.
- Mix garlic, carrots, herbs and peppers.
- Make a slit in the cooled vegetables. You don't need to cut it completely.
- Place the filling in the incision.
- Sterilize jars.
- Pack vegetables tightly. Pour in the vinegar.
- Close the lid.
- Place in a bowl of boiling water for half an hour.
- After sterilization, screw on the caps. Flip. Cover with a blanket. Leave for a couple of days.
You can delight yourself with dishes from this amazing vegetable all summer long. In winter, eggplant salads will be greatly missed. Therefore, it is imperative to take care of this in season and prepare as much of this delicious snack as possible. Most delicious salad from eggplant for the winter, you can cook according to one of the recipes proposed in this article.
The peculiarity of this salad is that all vegetables are laid out not in a chaotic manner, but in layers. Due to this, the dish turns out to be especially tasty and incredibly beautiful. Open a jar of this wonderful snack, decorate it with herbs and an ordinary breakfast is already turning into a holiday.
You will need:
- 1 kg. larger eggplants;
- 5 sweet peppercorns;
- a couple of juicy carrots;
- a couple of bulbs;
- half kg. tomatoes;
- 1 tsp Sahara;
- a couple of tsp salt;
- 5 peas of ordinary pepper;
- floor 200 gr. a glass of oil.
Eggplant salad for the winter step by step recipe:
- Eggplants are naturally washed and cut into thin rings.
- Shredded vegetables are moistened in oil and fried well until they become slightly golden.
- Carrots are washed, peeled, and only then chopped on a regular grater.
- Onions are added to carrots and fried well.
- Tomatoes are cut into very small pieces and are added to the pan with fried onions and carrots. In this composition, vegetables should be stewed for at least ten minutes.
- At the end of the process of stewing vegetables, silt is salted, sprinkled with sugar and pepper.
- Sweet peppers are washed, all the seeds are carefully removed from it and cut into thin strips.
- Crushed peppers are subjected to a five-minute warm-up in boiling water.
- This time, the preparation of containers for further canning is carried out. It is washed with ordinary soda and subjected to the necessary pasteurization.
- The filling of thermally processed jars begins with the sauce, followed by eggplant, peppers and again the vegetable mixture.
- It is necessary to sterilize jars already filled with salad. To do this, they are moved for at least an hour in a container filled with water.
- Jars immediately roll up.
Important! You can use more in a simple way sterilization of jars filled with lettuce. They are placed in the oven, already preheated and heated for at least half an hour.
Eggplant salad for the winter is very tasty
Of all the blanks that are possible using eggplant, this one is the most popular. Each hostess has his own, special. But definitely delicious. Such a dish must be in the bins.
You will need:
- 1 kg. small eggplants;
- 1 kg. tomatoes;
- a couple of sweet peppercorns;
- a couple of hot peppercorns;
- a couple of heads of garlic;
- a couple of st. l. vinegar;
- a couple of tsp salt;
- quarter 200 gr. a glass of oil.
The most delicious eggplant salads for the winter:
- Eggplants are naturally washed and only then cut into thin circles.
- In order to get rid of the bitterness characteristic of this vegetable, they are soaked for about half an hour in abundantly salted water.
- After soaking, the vegetables are moved to the pan and fried well.
- Peppers (sweet and bitter) are washed, all available seeds are removed from it and finely chopped.
- Tomatoes are also washed and very finely chopped.
- Prepared vegetables must be chopped. To do this, you can use a conventional meat grinder or to speed up the process - a food processor.
- Vinegar and salt are added to the vegetable mass. All components must be mixed.
- The container, which is necessary for subsequent preservation, must be prepared. It is washed using soda and must be sterilized.
- In the jars that passed heat treatment eggplant and vegetable filling are laid out alternately. This process continues until the jars are filled to the maximum.
- The finished salad is immediately rolled up and moved to the cellar or pantry.
Eggplant salad with cabbage for the winter
This recipe is beautiful not only for its elementality, but also for the preservation of nutrients. Products do not need to be cooked for a long time, and accordingly, all useful substances remain in jars. This salad is delicious as well. Combined with cabbage, this is an amazing dish.
You will need:
- 5 kg. small eggplants;
- one and a half kg. tomatoes;
- quarter kg. early garlic;
- half kg. juicy carrots;
- spicy pepper;
- a couple of tsp salt.
Cabbage salad with eggplant for the winter:
- Without exception, all vegetables are naturally washed.
- The cabbage is very finely shredded.
- Carrots are peeled and only after that they are crushed with a grater.
- The existing husk is removed from the garlic and it is crushed with a press.
- All seeds are removed from the pepper and after that it is cut into very thin strips.
- The tails are removed from the eggplants, and they are boiled as a whole until they are ready.
- After cooking, the eggplants are crushed into thin rings.
- All prepared vegetables are moved into one container, gently mixed.
- Vinegar is added to the vegetables and insisted for at least an hour with occasional stirring.
- During the infusion of lettuce, the containers necessary for the high-quality implementation of the canning process are prepared. It is washed and subjected to obligatory sterilization.
- The finished product is laid out in heat-treated jars and immediately rolled up. The salad is moved to the refrigerator for further storage.
Eggplant salad for the winter cooking recipes
Recipe for this amazing dish originally from Bulgaria. It is this country that should be thanked for such an excellent way of harvesting eggplant. The appetizer is simply amazing. It is imperative to stock up on manjo for the winter.
You will need:
- couple kg. small eggplant;
- 3 kg. tomatoes;
- couple kg. sweet pepper;
- 1 kg. salad onion;
- quarter kg. carrots;
- 1 head of early garlic;
- two hundred gram glass of oil;
- half a two-hundred-gram glass of vinegar;
- half a two-hundred-gram glass of salt;
- floor 200 gr. a glass of sugar;
- half tsp ground ordinary pepper;
- floor of hot pepper.
Eggplant salad delicious for the winter recipes:
- All vegetables are washed first.
- For chopping tomatoes, a conventional meat grinder is used.
- Eggplants are crushed in the form of thin rings.
- All seeds are carefully removed from the pepper and only then it is cut into thin strips.
- The existing husk is removed from the onion and it is cut into halves of rings.
- With the help of the same meat grinder, peeled carrots, hot peppercorns and all garlic are crushed.
- All prepared vegetables are moved to a dish suitable for all further manipulations. All remaining components are added to them.
- The vegetable mass is boiled for at least forty minutes.
- During the cooking of vegetable salad, the container necessary for the further implementation of the preservation process is prepared. Mandatory is not only the process of washing it with soda, but also sterilization.
- The manjo itself is laid out in thermally processed jars and immediately rolled up.
- It is better to cool them upside down and covered with something warm, for example, a blanket or an old blanket.
Yummy eggplant salad for the winter
It's incredible gourmet salad with a charming aroma and amazing taste. Walnuts give it a certain piquancy that simple eggplant lacks so much.
You will need:
- 1 kg. small eggplants;
- quarter kg. sweet pepper:
- quarter kg. salad onion;
- 200 gr. a glass of walnuts;
- 200 gr. a glass of chopped greens;
- a couple of heads of garlic;
- quarter 200 gr. a glass of vinegar;
- a couple of tsp salt.
Anfiska eggplant salad for the winter:
- Eggplants are washed and immediately cut lengthwise into two identical parts.
- Cut vegetables are immersed in water and boiled for at least a quarter of an hour.
- Boiled eggplants are transferred to the board and pressed on top of another board with a load. Under such oppression, they must stay at least eight hours.
- Vegetables squeezed in such a simple way are cut into miniature pieces.
- All the seeds are carefully removed from the pepper, and it is cut into thin strips, after which they are immersed in boiling water for literally five minutes.
- Nuts should be crushed in a mortar, and garlic should be crushed with a press.
- The existing husk is removed from the onion and it is cut into miniature pieces.
- Chopped nuts and garlic are mixed with chopped herbs and salt. They are joined by chopped onions and vinegar.
- Eggplant and pepper are added to this mixture. Vegetable salad is mixed.
- Be sure to prepare dishes that are necessary for the full implementation of the canning process. With the help of soda, it is washed and subjected to the necessary sterilization.
- Salad is laid out in a heat-treated container and poured with the most heated oil.
- Banks immediately roll up.
Any vegetables prepared for the winter in the form of salads are an excellent addition to ordinary dishes. But eggplant salads are truly special, they have so many colors, combinations of flavors. This vegetable can fully diversify your diet. From it you can create real masterpieces that will be the decoration and pride of any table.
In each salad, if desired, you can add your own, especially your favorite vegetables. At the same time, the dishes will become not only tastier, but also original, refined. This will be the pride and property of the hostess, directly indicating her excellent culinary skills.
Any, even a novice hostess, can prepare eggplant salads for the winter, because the recipes are simple and quite affordable. Perhaps the most important rule to remember when preparing eggplant salads is to remove the bitterness from the eggplant. To do this, just salt the eggplants and leave them in this form for the time indicated in the recipe.
Eggplant is surprisingly friendly with many vegetables and fruits. Combining with them in a variety of variations, it seems to adapt to each, while acquiring a completely new taste and aroma. Eggplant salads for the winter are a combination of ease of preparation and originality of the resulting flavors.
If you have just planned to make eggplant salads for the winter, look at us. It is likely that some of the proposed options will seem interesting to you, and you will want to use it.
Marinated eggplant and onion salad for the winter
Ingredients:
1 kg eggplant,
200 g onion
½ stack water,
1 tbsp allspice,
1 bay leaf,
½ stack vegetable oil,
1 tbsp salt,
¾ stack. wine vinegar.
Cooking:
Peel small eggplants and cut into slices. Then sprinkle with salt, cover and leave for 3-4 hours. When the time is up, squeeze the eggplant, put it in a pan with heated vegetable oil, fry over low heat so that the eggplant pieces are fried on the inside, and let cool. Cut the onion into thin rings. Pour diluted water into a saucepan vinegar, add allspice, bay leaf, salt, let it boil and cool. In prepared clean jars, lay a layer of onions, then two rows of eggplant, onions again, and so on, until the jars are full. Pour the cooled marinade over, pour a 2 cm layer of pre-boiled cooled vegetable oil on top. Carefully wipe the edges of the jars with a paper towel and roll up with sterilized metal lids. Alternatively, you can cover the jars with parchment paper or cellophane, tie with a string and store in a cool, dry place.
Layered eggplant salad with vegetables for the winter
Ingredients (per 1 liter jar):
500 g eggplant,
3 sweet peppers
1 onion
1 carrot
5-6 tomatoes,
2 tbsp tomato paste,
½ tsp marjoram,
vegetable oil, salt, pepper - to taste.
Cooking:
Cut the eggplant into slices 0.5 cm thick and fry in vegetable oil on both sides. Salt and put on a separate plate. Remove the seeds from the pepper and cut into strips. Grate the carrots on a coarse grater, chop the onion. Pour boiling water over the tomatoes, remove the skin and chop. Fry the onions and carrots in a pan with hot vegetable oil, then add the pepper. When it becomes soft, add tomatoes and tomato paste, salt, pepper to taste, add marjoram and simmer the vegetable mass over low heat for 15 minutes. At the bottom of a sterilized jar, overlap a layer of eggplant, on them - a layer stewed vegetables, then - again eggplant and vegetables. Thus, fill the jar to the neck, compact a little with a spoon so that the sauce appears, and sterilize for 30 minutes. Then roll up the jar with a prepared metal lid, turn over and leave to cool completely.
Eggplants with vegetables, herbs and nuts "Izysk"
Ingredients:
1 kg eggplant,
300 g sweet pepper,
300-400 g onions,
1 stack peeled walnuts,
1 stack chopped celery, parsley, basil, dill,
100 g garlic
wine vinegar, salt - to taste.
Cooking:
Carefully washed, unpeeled small eggplants cut lengthwise, put in boiling water and cook for 15-20 minutes. After that, take out the eggplants and, putting them in 1 row on a clean board, press down on top with another board, on which you place the load and leave it like that for 8-10 hours. When the time is up, cut the eggplant into medium-sized pieces. Dip the peeled sweet pepper in boiling water for 5 minutes, then remove it and chop coarsely. pounded walnuts, garlic, salt and chopped herbs, as well as finely chopped onions, mix, adding wine vinegar to the total mass. Add eggplant, sweet pepper to the resulting mass and mix everything well. Place the vegetable mass tightly in sterilized 1 liter jars, pour boiled cooled vegetable oil on top. Roll up.
Sauteed eggplant "Bulgarian style"
Ingredients:
4 eggplants
4 tomatoes,
4 sweet peppers
4 bulbs
1.5 tbsp Sahara,
1.5 tbsp salt,
50 ml vegetable oil,
50 ml 9% vinegar.
Cooking:
Cut the onion, eggplant and tomatoes into circles, pepper into slices. Add salt, sugar, vegetable oil, vinegar to the vegetables, mix well and cook for 30 minutes over medium heat, stirring occasionally. Arrange the hot sauté in sterilized jars, roll them up, turn them over, wrap them up and leave to cool.
Lecho with eggplant "Favorite"
Ingredients:
5 kg eggplant,
6 carrots,
15 sweet peppers
3 heads of garlic
2 liters of tomato juice
250 ml apple cider vinegar
500 ml vegetable oil
1.5 stack. Sahara,
¼ stack. salt.
Cooking:
Pour the oil into the pan, put the carrots grated on a coarse grater into it and boil in the oil for 15 minutes. Then pour the tomato juice into the pan, put the chopped pepper, salt, sugar and cook for another 15 minutes. Cut the eggplant into cubes, finely chop the garlic, put it on the vegetables, pour in the vinegar and boil again for 15 minutes. Put the hot lecho into sterilized jars and roll up.
Eggplant salad in Korean for the winter
Ingredients:
2 kg eggplant,
500 g sweet pepper,
500 g onion
500 g carrots
1 head of garlic,
½ tsp ground red pepper,
1 sachet Korean carrot seasoning
1 stack vegetable oil,
1 tbsp salt,
4 tbsp Sahara,
1 bunch dill,
1 bunch of parsley
¾ stack. 9% vinegar.
Cooking:
Boil the eggplants for 7 minutes, then squeeze them, peel them and cut into strips. Cut the onion into half rings, cut the pepper into strips, grate the carrots on a coarse grater, pass the garlic through a press. Combine the prepared ingredients, add chopped herbs and mix thoroughly. Leave the resulting mass at room temperature for 2 hours, then place in sterilized 1 liter jars, sterilize for 15 minutes and roll up. Turn the jars upside down, wrap and leave to cool completely.
Eggplant salad with beans "Special"
Ingredients:
3 kg eggplant,
2 kg of tomatoes,
1 kg dry beans
500 g carrots
500 g onion
500 g sweet pepper,
1 hot pepper
2 stack vegetable oil,
3 tbsp Sahara,
½ stack salt,
½ stack 6% vinegar.
Cooking:
Cut the eggplant into strips, sprinkle with salt and leave for 20 minutes, then rinse. Soak beans overnight and boil until tender. Cut the tomatoes into slices, onions into half rings, carrots and peppers into strips. Put the prepared ingredients, except for the beans, in an enameled container, add salt, sugar, pepper, vinegar and simmer for 30 minutes. Add beans and simmer another 10 minutes. Spread the hot mass into sterilized 0.5 l jars, sterilize for 10 minutes and roll up. Turn the jars upside down, wrap warmly and leave to cool completely.
Eggplant salad with rice "Delicious summer"
Ingredients:
1 kg eggplant,
500 g sweet pepper,
500 g carrots
500 g onion
500 g tomatoes,
200 g rice
5 garlic cloves,
100 g vegetable oil,
2 tbsp 9% vinegar,
1 tbsp salt.
Cooking:
Peel the eggplant, cut into pieces and fry in vegetable oil until golden brown. Grate the carrots on a coarse grater, cut the pepper and onion into half rings, chop the tomatoes and garlic. Add the prepared vegetables to the eggplants, pour in the same ½ stack. water and simmer for 5 minutes. Then add rice, salt and vinegar. hot salad place in prepared jars on the shoulders, sterilize for 30 minutes and roll up. Rice will boil!
Eggplant salad for the winter "Tatar song"
Ingredients:
4-5 kg eggplant,
2 heads of garlic
2 carrots
2 apples
2 red sweet peppers.
For sauce:
2 liters of tomato juice
2 stack vegetable oil,
1 stack 9% vinegar,
½ stack salt.
Cooking:
Stir the ingredients for the sauce, add chopped onion, garlic,
carrots, apples, sweet peppers and bring to a boil. Then add the eggplant cut into small cubes and cook for 45 minutes. Ready hot appetizer Arrange in sterilized jars and roll up.
Eggplant with beets and apples "A little bit of everything"
Ingredients:
500 g eggplant,
500 g beets,
500 g apples
1 tbsp salt,
3-4 tbsp Sahara,
¾ stack. vegetable oil.
Cooking:
Grate the beets on a coarse grater, finely chop the apples and eggplants. Put everything in a saucepan, add salt, sugar, mix and leave for 1 hour. Then add vegetable oil and cook for 30 minutes under the lid and 10 minutes without the lid. Arrange hot caviar in jars, roll up and wrap.
Eggplant appetizer "Surprise"
Ingredients:
1 kg eggplant,
1 kg of tomatoes,
garlic - to taste.
Cooking:
Wash eggplant, peel. Cut lengthwise into strips and fry on one side. Cut the tomatoes into circles, put them on the fried side of the eggplant, put the chopped garlic on top of the tomatoes, and then fold each strip of eggplant in half so that the circle of tomato with garlic is inside. Fry the eggplants on both sides, put them tightly in jars, cover with lids and sterilize for 40-50 minutes. Roll up.
Eggplant heh for the winter
Ingredients:
4 kg eggplant,
500 g onion
500 g sweet pepper,
200 g green dill,
3 tbsp vinegar essence,
200 g garlic
1 pod of hot pepper.
Cooking:
Cut the eggplant into strips, salt well and leave for 3 hours. Then wring them out and fry them in batches in vegetable oil. Add chopped onion, thinly sliced peppers and chopped dill to the cooked fried eggplants. Mix with vinegar essence and leave for 2 hours, remembering to stir from time to time. When the time is up, add chopped garlic and a pod of hot pepper to the total mass. Arrange the finished snack in sterilized jars, close with nylon lids and store in a cold place.
Eggplant salad with basil "Southern story"
Ingredients:
6 kg eggplant,
1 kg red sweet pepper,
2 pink or orange tomatoes
1 pod of hot pepper,
10 garlic cloves,
1 tbsp dry basil,
1.5 stack. vegetable oil,
½ stack 9% vinegar,
1 stack Sahara,
2 tbsp salt.
Cooking:
Wash the eggplant and cut into large circles, lightly sprinkle with salt and leave for 20 minutes. Then rinse with water, dry with napkins and fry in vegetable oil until half cooked. Using a blender, chop the tomatoes, hot peppers and garlic and mix with sweet peppers. Pour the vegetable oil, vinegar remaining from frying the eggplants into the total mass, add sugar and salt, put on the stove and bring to a boil. Next, put the fried eggplant in the sauce and simmer for 5-7 minutes. Then add basil, stir and remove from heat. Fill sterilized jars with eggplant slices, top with sauce. Roll up the jars with lids, wrap and leave to cool completely.
Eggplant salad with mayonnaise
Ingredients:
6 kg eggplant,
2.5 kg of onion,
200 g garlic
500 g mayonnaise,
500 g vegetable oil,
100 g 9% vinegar,
salt, black ground pepper- taste.
Cooking:
Wash the eggplant, dry it, cut into medium cubes and lay out in layers, sprinkling with salt. Leave the eggplant in this form for 2 hours to release the bitterness. Meanwhile, cut the onion into thin half rings and fry. Squeeze the eggplant and also fry in small portions. Mix the fried eggplant with onions, add chopped garlic, salt and pepper to taste. Add mayonnaise and vinegar. Arrange the salad in 0.5 l jars, sterilize for 20 minutes, roll up the lids and wrap.
Eggplant salad with cabbage for the winter "Bright Palette"
Ingredients:
3 kg eggplant,
2 kg of cabbage
500 g carrots
500 g onion
500 g sweet red pepper,
300 g garlic
2 pods of hot pepper,
2 tbsp vinegar essence,
500-600 g vegetable oil,
salt - to taste.
Cooking:
Boil eggplants in salted water for 7 minutes, then press under pressure and cut into strips. Chop the cabbage, grate the carrots on a coarse grater, cut the onion into rings, cut the pepper into strips. Pass garlic and hot pepper through a meat grinder. Combine prepared vegetables, salt to taste, add vinegar essence and mix gently. Boil the vegetable oil, pour it into the salad, mix and arrange in 0.5 and 1 liter jars. Cover jars with lids and sterilize for 20-30 minutes, then roll up.
Good luck preparing!
Larisa Shuftaykina
On the eve of the canning season, every housewife is going to make eggplant preparations for the winter. Indeed, in season, vegetables for preservation cost a penny, and in winter it is so nice to open a jar of eggplant for, or just for dinner.
In addition, do-it-yourself eggplant blanks are a guarantee of naturalness and healthy food. After all, canned food manufacturers "sin" to mix preservatives and dyes so that their blanks are stored longer and retain their presentation.
I bring to your attention the "Golden Recipes" of eggplant blanks for the winter, which have been tested by more than one thousand housewives, and every year they are invariably popular.
If you have your own original eggplant recipe for the winter, feel free to share it in the comments.
Saute eggplant for the winter (you will lick your fingers)
If you like simple and not troublesome eggplant blanks, then you will definitely like my today's eggplant sauté recipe for the winter. We will cook eggplant sauteed for the winter without tedious sterilization, “fur coats” and lengthy preparation of ingredients. A portion of sauteed blue ones for the winter is small, everything is prepared very quickly and simply. And the result ... I promise you - you will lick your fingers! Recipe.
Georgian eggplant for the winter
Fried eggplant in spicy adjika with garlic ... well, what could be tastier? By the way, Georgian-style spicy eggplants for the winter are prepared without sugar, in case you don’t like sugar in canned vegetables. Georgian eggplant appetizer for the winter is prepared with sterilization, and it will take more time to prepare the ingredients. See how to cook.
Mother-in-law's tongue from eggplant for the winter
I dedicate this eggplant recipe to all fans delicious preparations from blue ones. Harvesting for the winter "mother-in-law's tongue" from eggplant - well, what could be easier? In fact, these are spicy eggplants in adjika, which I told you about earlier, but still my today's appetizer "mother-in-law's tongue" from eggplants is not prepared quite usually. To ensure that the "mother-in-law's tongue" of eggplant for the winter turned out to be guaranteed tasty, I decided to pre-bake the eggplant in the oven. Interesting? Recipe with photo.
Eggplant for the winter "Spark"
How to cook real eggplant "Spark", you can see.
Eggplant fried for the winter
If you like savory and spicy snacks, then my today's recipe for fried eggplant for the winter with garlic 100% deserves your attention. My friend advised me to make such canned fried eggplants, and you know, I was very pleased with the result.
fried eggplant with garlic for the winter turned out to be incredibly tasty, and are no different from fresh seasonal eggplant. We will cook fried eggplants for the winter without sterilization, so get ready to do the conservation very quickly so that you can immediately send hot eggplant jars under the covers. Recipe with photo step by step.
Adjika eggplant for the winter
Recently, I have discovered new recipe- adjika with eggplant. To say it's delicious is an understatement! It's just amazing, honestly! I am sure that in the winter season such conservation will be very popular. Another plus of this recipe is the ease of preparation. You don’t really have to fiddle with the ingredients for a long time - you just need to chop them in a meat grinder. Recipe with photo.
Eggplant salad for the winter with rice
Let's prepare an eggplant salad for the winter with rice, and the company of proud eggplant dandies and traditional rice will be: tomatoes, bell peppers, onions, carrots and seasonings. Such a winter salad with rice and eggplant is a great appetizer and a complete meal. vegetable dish. Especially winter eggplant salad for the winter with rice will be relevant in the post: you just need to warm up the contents of the jar and a hearty dinner is ready! Recipe with photo.
Spicy eggplant for the winter in a marinade
This recipe spicy eggplant I begged a friend for the winter. Yes, yes, she begged for it - somehow I tried an amazing spicy eggplant appetizer at her place and just disappeared: I liked it so much. And the friend was in no hurry to share the recipe: she apparently wanted to be the unique owner of such good recipe. But, in the end, I persuaded her, and in my cookbook, I took pride of place spicy snack from eggplant for the winter. It is really, well, very spicy - thanks to the red pepper and spicy - because of the garlic. Another highlight of this snack - delicious marinade with vegetable oil and vinegar. See how to cook.
Eggplants like mushrooms for the winter
Do you know that you can close eggplants like mushrooms for the winter? Yes, yes, and the taste of them, and appearance will be very similar to honey mushrooms or boletus. This recipe was shared with me by a neighbor - she has been preserving eggplant in this way for a long time, and this preparation is always one of the first to diverge from her. Somehow she treated me to such fried eggplants like mushrooms, and I really liked them. Recipe with photo see
Salad "ten" for the winter with eggplant
Ten salad for the winter with eggplant is called so because for its preparation we need 10 pieces variety of vegetables: eggplant, onion, sweet pepper and carrot. The amount of tomato for the recipe should be twice as much to make the salad juicy and fragrant. This delicious ten salad for the winter was prepared by my mother. See recipe with photo.
Eggplant salad for the winter "Autumn"
Look for simple blanks from eggplant for the winter? Pay attention to the eggplant salad for the winter "Autumn". How to cook eggplant salad for the winter "Autumn", you can see.
Eggplants for the winter with carrots, onions and garlic
Detailed recipe with a photo of how to cook eggplant for the winter with carrots, onions and minke garlic, you can see.
How to freeze eggplant: a proven way with a photo
You can see a detailed recipe with a photo of how to freeze eggplant for the winter.
Eggplants in adjika for the winter
Do you like not troublesome and simple eggplant blanks? Eggplants in adjika - exactly what you need! You can see a detailed recipe with a photo of how to cook eggplant in adjika for the winter.
Eggplant salad for the winter "Vegetable Madness"
Recipe for eggplant salad for the winter vegetable madness", With step by step photos, you can see .
Eggplant for the winter in Korean
How to cook eggplant for the winter in Korean, you can see.
Salad for the winter of eggplant and beans
Do you want to close a delicious blue salad for the winter? Then be sure to pay attention to the salad for the winter of eggplant and beans. The result is excellent: a very tasty salad with eggplants, tomatoes, peppers and beans. By the way, the beans go well with the blue ones and make the preparation also quite satisfying. How to cook an eggplant salad with beans for the winter, I wrote.
Eggplant in tomato for the winter
The recipe for eggplant in tomato, you can see.
Fried eggplant for the winter with pepper and vegetable sauce (recipe without vinegar)
Cooking such fried eggplants is simple, but long enough: this appetizer closes without vinegar, so it has a long sterilization. Detailed recipe.
Eggplant salad for the winter "Vkusnotiischa"
I have been using this eggplant salad recipe for the winter for more than a year, and every time I am very pleased with the result. Firstly, I like the way of preparing such a blue salad - it is simple and fast enough, there is no sterilization, and the preparation of the ingredients does not take much time. Secondly, the salad turns out to be very bright, appetizing, so that it can be safely offered not only to home, but also to guests. See recipe with photo.
