Eggplant salad for the winter can be prepared in different ways. Moreover, depending on the difficult recipe, you can spend half a day cooking, or you can manage it in an hour. Generally speaking, about eggplants, it should be noted that they are not whimsical vegetables and you won’t have to spend a lot of time preparing them.
Moreover, eggplant goes well with all vegetables, especially bell peppers and tomatoes. These salads are especially tasty. You can also serve this dish with any meal. Eggplant salads can even replace a side dish for meat dishes. In other words, these salads are simply irreplaceable in the kitchen.
That's just in order to please your household with eggplant salads, remember one simple secret of their preparation. We all know that raw eggplant is bitter in taste. To get rid of this unpleasant aftertaste, it is enough to sprinkle eggplants with salt and pour water for about 30-60 minutes, depending on the amount. After draining the water, dry the eggplants with napkins and start cooking.
How to cook eggplant salad for the winter - 15 varieties
This salad really resembles mushrooms, both in preparation and in taste, so dear housewives, if you didn’t have time to pick up mushrooms in the forest, don’t be discouraged, go to the eggplant store.
Ingredients:
- Eggplant - 1 kg
- Chili pepper - 1 piece
- head of garlic
- Salt - 30g
- Sugar - 30 g
- Carnation - 4 pcs.
- Bay leaf - 2 pcs.
- Peppercorns - 6 pcs.
- Vinegar - 120 ml.
Cooking:
Pour 1.2 liters of water into a saucepan, add salt, cloves, parsley and peppercorns. Put on fire until it boils. In the meantime, wash the eggplants and cut them into quarters. We clean and cut the garlic. Finely chop the pepper. By this time, the marinade has already boiled, add 120 ml of vinegar. Mix well and add eggplant. Boil for 5-7 minutes. Drain the marinade.
Put the garlic and pepper in a hot pan, put the eggplant in a minute and simmer for another 3 minutes. Then we lay out the salad on the banks.
This salad will be appreciated by every taster, because it is not like any of the canned salads.
Ingredients:
- Eggplant - 2 kg
- Honey vinegar - 0.5 l
- Salt - to taste
- Lemon juice - to taste
- Chili pepper - half
- Herbs - to taste
- Olive oil- 300 ml
Cooking:
Let's prepare our eggplants for the marinade. To do this, peel them, cut off the buttocks and cut into thin, thin straws. It should be something like noodles. Now mix eggplant with salt, lemon juice and mix well. Now the eggplant must be removed under the press and left overnight.
Then drain the excess liquid and pour vinegar.
Vinegar imparts sourness, so do not rush to top up a lot. For 2 kg of eggplant, 500 ml is enough.
Leave for two hours, after which again drain the excess liquid.
Now you can lay out the banks. You can immediately mix with finely chopped garlic, herbs and pepper, or lay out the salad in layers. After that, you need to generously pour the salad with oil. The salad will be ready in 2 weeks.
Very tasty snack, will please everyone, both for the festive and for everyday table. Pairs well with mashed potatoes, pasta or even black bread.
Ingredients:
- Eggplant - 3 kg
- Pepper - 2 kg
- Garlic - 0.2 kg
- Hot pepper - 6 pcs.
- Tomatoes - 1 kg
- Parsley - 1 bunch
- Dill - 1 bunch
- Vinegar - half a glass
Cooking:
Cut the eggplant into circles and soak in salted water. We clean the pepper and cut into sticks or cubes. Eat tomatoes and cut into slices. In a meat grinder, twist the tomatoes, peppers, herbs and garlic. Salt the resulting mass and mix well. Pour into a large saucepan vegetable oil and lay out the layers of eggplant then tomato paste, eggplant, pasta and so on until the end of all the ingredients. Put on fire and bring to a boil. Then simmer for another 20 minutes and pour vinegar, leave for another 5 minutes. Then we put it in jars and roll it up.
Zucchini with a secret or stuffed zucchini This is an interesting and incredibly tasty snack that will delight everyone and everyone.
Ingredients:
- Eggplant - 1 kg
- Greens - parsley, cilantro
- Garlic - 25 g
- Vinegar - 30 ml
- Salt - 20 g.
Cooking:
Rinse the eggplant well and make a side incision in the middle of the fruit. Chop greens and garlic. Make a filling of greens, salt and garlic. Then blanch the eggplants in a salt solution for a few minutes. Then rinse the eggplants in cold water and put under a press so that the excess liquid is gone. Now we stuff the eggplants with the filling and put everything in jars adding vinegar. Close the lids and sterilize, then roll up.
Bon Appetit.
Lettuce is rich not only palatability, but also vitamins, so you should not think for a long time about the need to prepare it, it is better to take it and do it.
Ingredients:
- Eggplant - 1 kg
- Sweet pepper - 0.2 kg
- Carrot - 0.25 kg
- Onion - 0.25 kg
- Garlic
- Black pepper - 20g
- Coriander - 20 g
- Chili pepper - 0.5 pcs.
- Sugar - 100g
- Salt - to taste
- Vinegar 9% - 50 ml
- Oil - 50 ml
Cooking:
Cut the eggplant into strips. Grate carrots on a Korean grater and soak in boiling water for 1-2 minutes. We clean the peppers from seeds and cut into strips, send to the carrots. Cut the onion into half rings and add to the vegetables. We pass the garlic through a press and also send it to the vegetables. Pour vegetables with spices and sugar and mix well, leave for 20 minutes.
Eggplant must be overcooked until golden brown. Mix vegetables and eggplant, add vinegar and mix well. Leave the vegetable mass for 5 hours. Now we put it in jars and put it to sterilize for 20 minutes.
Bon Appetit.
This salad managed to fall in love with many housewives. The fact is that its preparation does not take much time and labor, while the taste of the salad is very unexpected.
Ingredients:
- Eggplant - 2 kg
- Red pepper - 2 kg
- Onion - 2 kg
- Carrot - 2 kg
- Tomatoes - 2-3kg
- Salt - 40 g
- Oil - 1 cup
- Sugar - 0.5 cups
- Vinegar - 100 ml
- Peppercorns - 10 pcs
- Ground pepper - 5g
- Chili pepper - 0.5 pcs
Cooking:
Wash vegetables, peel and cut into pieces. We choose the form ourselves. Now put the vegetables in layers in a large saucepan in the following order:
- Carrot
- eggplant
- Bulgarian pepper
- tomatoes
Between the layers, you can add chili pepper and bay leaf. Add vinegar, salt and sugar and put on fire bring to a boil. Then reduce the heat and simmer for 10 minutes. Then increase and simmer for another 40 minutes.
Now you can lay the salad in jars. It is best to do this in layers, in reverse order, that is:
- tomatoes
- Pepper
- eggplant
- Carrot.
We spin our salad.
Bon Appetit.
Salad "Spark" is simply created for family dinners. After all, its delicate, at the same time spicy and slightly sweet taste will be appreciated by all household members.
Ingredients:
- eggplant - 1.5 kg
- garlic - 0.2 kg
- sweet pepper - 0.5 kg
- hot pepper - 5 pcs
- vinegar 9% - 75 ml
- salt - to taste
- frying oil
Cooking:
First of all, you need to wash all the vegetables. Now let's get to the eggplant. Cut into slices 0.5 mm thick and get rid of excess bitterness. Heat up the oven to maximum temperature. Grease the sheet with a little oil and put eggplant on it. Pass sweet and bitter peppers through a meat grinder with garlic. Now this mixture must be boiled, after adding salt for literally 5-10 minutes. Now we put the salad in hot jars, eggplants from the beginning, and then pour them with sauce. Now you need to sterilize the jars of salad.
The name of the recipe speaks for itself, which means that such a salad will take pride of place at any feast.
Ingredients:
- Eggplant - 7 pcs.
- Tomatoes - 7 pcs.
- Carrots - 4 pcs. medium size
- Onions - 4 medium onions.
- Salt - 15g
- Pepper - 5g
- Vinegar - 15 ml.
Cooking:
First of all, let's prepare our vegetables. Onions, carrots peeled. We will cut off the buttocks of the eggplant. Cut all vegetables into pieces. We choose the form ourselves. Now, in turn, we will splice onions and carrots in a small amount of oil.
Now mix all the ingredients in a saucepan and leave to simmer under the lid for about half an hour. After that, you can lay out the salad in jars.
Assorted vegetables on a cold winter evening and potatoes go at a time. And this recipe is exactly the one that all tasters will ask about.
Ingredients:
- Eggplant - 1 kg
- Peppers - 800 g
- Onion - 400 g
- Tomatoes - 500 g
- Carrot - 300 g
- Salt -20 g
- Sugar - 80 g
- Vinegar - 80 g
Cooking:
Cut the eggplant into small cubes and sprinkle them with salt. Rinse with water after 10 minutes. We clean the pepper from the stalk and cut into small pieces. We cut the onion into cubes. Three carrots on a coarse grater. Cut the tomatoes into cubes. Finely chop the garlic or pass through a press. Mix all the vegetables in a saucepan and put on fire. Add a glass of vegetable oil and water. After the vegetable mixture boils, add salt, vinegar and sugar to it. Mix well and leave for 10 minutes. We put the salad in jars and roll it up.
Bon Appetit.
Recently, many recipes have appeared, where, in addition to vegetables, rice is also involved in conservation. The thing is that such salads with vegetables and rice are a great lifesaver for housewives when there is absolutely no time to cook something tasty or when guests are on the doorstep and there is nothing in the refrigerator.
Ingredients:
- Eggplant - 15 pcs.
- Onions - 4 medium onions
- Carrots - 4 medium pcs.
- Antonov apples - 4 pcs.
- Bulgarian pepper - 4 pcs.
- Tomatoes - 6 pcs.
- Oil - 190 ml
- Salt - 40 g
- Sugar - 80 g
- Rice - 250 g
Cooking:
Boil rice until half cooked. Wash the vegetables well and remove the skins. Cut the eggplant into slices and fry on both sides until golden brown. Grate carrots on a coarse grater. Onion cut into small cubes. Apple and peppers straws. Fry carrots together with onions in a hot frying pan with 2 tbsp. tablespoons of oil for 3-5 minutes. Now mix all the vegetables in one pan, add 140 ml of oil. and bring to a boil. Then you can add sugar and salt and leave for another 30 minutes on fire. Now mix well and add rice. Simmer for another 10 minutes, then lay out in jars.
Bon Appetit.
Georgian cuisine has always been distinguished by a special flavor. Herbs, spices, red pepper and of course garlic can be found in almost every dish. This winter eggplant salad is no exception.
Ingredients:
- Eggplant - 1 kg
- Red peppers - 400 g
- Vegetable oil - 0.5 cups
- Garlic - 1 head
- Chili pepper - 1 pc.
- Salt - to taste
- Sugar - 20 g
- Vinegar 9% - 0.5 cups.
Cooking:
Preliminary rid the eggplant of excess bitterness. To do this, cut into cubes and sprinkle with salt for 2 hours. Wash the pepper and cut into pieces. Twist the peppers and garlic in a meat grinder. Pour oil, vinegar into the resulting mass and mix well. Put on the stove and bring to a boil.
Squeeze the eggplant from excess moisture and fry in vegetable oil for 20 minutes over medium heat. After the mixture of peppers boiled, simmer it for another 5 minutes, stirring and add the eggplant. Simmer for another 10 minutes and add salt and sugar, mix well.
No, he does not tell jokes and is not at all connected with children's creativity, unless of course you take one of the children as your assistant. It’s just that this salad, like the program of the same name, is liked by everyone without exception.
Ingredients:
- Eggplant - 1kg
- Pepper - 1 kg
- Onion - 1 kg
- Garlic - 4 cloves
- Chili pepper - 1 pc.
- Sugar - 40 g
- Salt - 20 g
- Oil - 0.5 cups.
Cooking:
As a rule, before preparing this or that eggplant salad, it is necessary to carry out some heat treatment. And most often eggplants are fried in oil. However, as you know, this vegetable loves oil very much, so it absorbs it in large quantities, which can undoubtedly spoil the taste of the whole salad. To get out of the situation, in this salad it is best to cook eggplants literally for 5-10 minutes.
We cut the eggplants into circles and send them to salted water, bring to a boil, put them in a colander and leave the excess liquid to drain. In the meantime, wash the rest of the vegetables and chop into pieces. Mix all the vegetables in a saucepan with sugar, butter and salt, and leave on fire for 40 minutes. 10 minutes before the end of the stew, pour in 10 g of vinegar 70%.
After that, you can put the salad in jars and roll it up without sterilizing.
Bon Appetit.
Canning vegetables in the autumn and summer periods is perhaps the most common occupation of many housewives. Moreover, without such salads you will not winter.
Ingredients:
- Eggplant - 1 kg
- Tomatoes - 1 kg
- Onion - 0.5 kg
- Carrot - 200 g
- Bulgarian pepper - 500-600 g
- Parsley root - 50 g
- Apples - 0.5 kg
- Oil - 1 cup
- Salt - to taste
- Sugar - to taste
Cooking:
In order for the jars not to explode, it is necessary to boil the lids in boiling water before preparing the salad, as well as wash the jars with soda and put in the microwave for 2 minutes.
- Peel the eggplants from the skin and cut into circles 4-5 mm thick. We heat the pan with one tablespoon of oil and lay out our eggplants. Fry on each side for no more than 2-3 minutes. Then leave the eggplant to cool.
- The skin must be removed from the tomato. Remove the seeds from the pepper and cut into small pieces. Peel onions and carrots. Grate the carrots on a coarse grater, finely chop the onion and parsley. Fry carrots and onions in a little oil. Pass tomatoes, peppers, parsley root, fried and cooled onions and carrots, eggplant through a meat grinder.
- Pour the resulting mass into a saucepan and put on fire until boiling. Then, stirring constantly, leave on fire for another 30 minutes. After the mass thickens, add salt and sugar to taste.
- In the meantime, peel the apples from the peel and core and pass through a meat grinder. 5 minutes before removing the salad from heat, add the apples.
- Now you can pour the salad into jars.
Bon Appetit.
This salad is for those who love spicy aftertaste and know a lot about herbs.
Ingredients:
- Eggplant - 1 kg
- Pepper or - 1 pc.
- Bulgarian pepper - 0.2 kg
- Garlic - 150 g
- 3% vinegar - 250 ml.
- Salt - to taste
- Clove, bay leaf, coriander
Cooking:
Wash vegetables and remove seeds. Now let's prepare the seasoning. Let's skip both types of pepper and garlic through a meat grinder. Bring 1.5 cups of water to a boil with cloves, bay leaves and coriander. After cooling completely, mix with peppers, garlic and salt. Eggplant cut into slices and get rid of bitterness. Now fry in a little oil and leave to cool.
We put the salad in jars. Dip each eggplant slice in seasoning and place in a jar. Then cover with a lid and sterilize.
Bon Appetit.
Salad "Teschin language" is very famous among housewives. Moreover, in each family it is cooked in its own way, someone adds zucchini, someone replaces spices with sharper varieties, and someone completely leaves traditional recipe. Here is an example of one of the most popular recipes.
Ingredients:
- Eggplant - 4 kg
- Tomatoes - 10 pcs.
- Red pepper - 10 pcs.
- Garlic - 5 heads
- Chili pepper - 3-5 pcs.
- Sugar - 1 cup
- Salt - 2 tbsp. spoons
- Oil - 1 cup
- Vinegar 9% - 150 ml
Cooking:
Wash the eggplant, cut off the stalk, cut into circles and put in a deep bowl, covered with salt. Rinse after half an hour. We clean and wash peppers. We clean the garlic. Tomatoes are peeled. Peppers, tomatoes, garlic - we pass everything through a meat grinder. Pour salt, sugar into the resulting sauce, add oil and vinegar, mix. Then add eggplant and simmer over medium heat for 30 minutes. Then pour the salad into jars and twist.
Eggplants do well in various preparations, so they are often prepared for the winter. Eggplant blanks are perfectly stored and will help you out more than once in winter.
What can be done from the "blue ones"? Yes, a lot of things - all the recipes in which eggplant can be used are simply not realistic to list. If you wish, you can prepare salted eggplants, make them caviar - it tastes very much like mushroom, and various snack salads have proven themselves well.
Many note that the taste of eggplant blanks is unusual, reminiscent of mushroom and original in its own way. It is not like any other, and in order to appreciate it, winter preparations Eggplant is a must try.
The best eggplant recipe for the winter - you will lick your fingers
One of the best recipes for cooking eggplant for the winter, I consider “blue” in combination with vegetables and drenched tomato sauce. It turns out very tasty.
Ingredients:
- eggplant - 460 grams;
- fleshy tomatoes - 250 grams;
- Bell 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.
Cooking:
- First, let's prepare the vegetables. They need to be rinsed under running water and dried on a towel.
- Eggplant must be cut in half, after cutting off the tails. Now we cut each particle across in the form of large sticks.
There is no need to grind here, because in the end you will end up with an ugly vegetable snack, and the usual eggplant caviar.
- Cut the tomatoes into four pieces.
For harvesting, it is desirable to take those that are stronger. Well suited variety "cream".
- We also cut the peppers in half, remove the seed box and be sure to cut out the white partitions. They give a slight bitterness - not everyone likes it. Then we cut the peppers into thick strips, about the same thickness as the eggplant.
- We clean the onion from the 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.
- Put all the prepared vegetables in it and mix gently. Turn on the heat and fry vegetable mix 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 do not burn.
- It's time to salt and sweeten the future workpiece. You can also put garlic and spices. Here you can navigate to your taste.
- Add tomato sauce, mix everything and simmer eggplant with vegetables for another 20 minutes. Shortly before the end of cooking - 5 - 7 minutes - pour in the vinegar.
- After the prescribed 20 minutes are over, we lay out the finished vegetable mixture in pre-sterilized jars and roll it under iron lids, ensuring complete tightness.
Banks must be turned upside down, i.e. put them on the lids and insulate. You can put them on a warm blanket, and then wrap them up with it. In this form, the workpiece should stand for a day. After that, eggplants can be stored in a cool place, for example, in a cellar.
Cooking eggplants for the winter with circles of garlic - appetizer "Spark"
Another option for a spicy eggplant snack for the winter, known as "Spark".
Ingredients (for seven 500 ml jars):
- little blue ones - 3 kg;
- sweet pepper - 1 kg;
- garlic pulp - 200 grams;
- leguminous hot pepper- 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.
Cooking:
- Eggplants can be used in any variety, as long as 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, then the eggplant will fall apart when frying.
- In this recipe, you do not need to fill them with salt. The appetizer turns out to be quite spicy, and the bitterness typical of eggplant will not be felt.
- Fry the slices in vegetable oil. To speed up the process, you can use several pans at once.
- Eggplant loves oil and absorbs it like a sponge, so you will need to add it to the pan periodically.
- Peppers are washed, peeled and passed through a meat grinder along with garlic cloves and hot peppers. At this stage, you can control the hotness of the finished snack - everything will depend on how much chili you put in.
- We shift the pepper mass into a saucepan, pour in oil, vinegar, put sugar and salt. We cook our filling with minimal heating from the moment of boiling for about 15 minutes.
- The jars in which you will lay out 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 is preheated is sufficient. Boil the lids separately.
- At the bottom of a slightly cooled jar, put a little sauce, then a layer of eggplant and sauce again. Alternate layers, filling the jar to about shoulder level. If you make it full, then during sterilization the sauce will splash out.
Half-liter jars need to be sterilized for 30 minutes, and liter jars for half an hour. Then roll up the snack and leave to cool, wrapped in a warm blanket.
Before serving, eggplant should be thoroughly cooled in the refrigerator.
Eggplants for the winter like mushrooms - a recipe without sterilization
Fried eggplant really tastes like mushrooms. Especially if you add garlic to them during cooking.
Ingredients:
- eggplant - two kilograms;
- a couple of bay leaves;
- salt;
- fresh parsley;
- vegetable refined oil.
For marinade:
- water - 160 ml;
- vegetable oil - 160 ml;
- 9% vinegar - 160 ml.
Let's start cooking:
- Eggplants need to be washed and cut off their ends. Then we cut them into small cubes - about 2x2 cm.
To remove the bitterness characteristic of eggplants, transfer the prepared vegetable to a basin and sprinkle generously with salt. Stir and let stand for about an hour.
- Peel and cut the onion into half rings, and chop the parsley.
- We will assume that the hour has passed. We wash the eggplants under running water, putting them in a colander. This will get rid of the salt. Let the vegetables drain.
- In a frying pan or saucepan, heat the oil and fry the eggplant in it until a crust appears. Let them brown and become beautiful.
- We lay out the fried eggplants in pre-sterilized jars, lightly tamping them.
- Now you need to prepare the filling. Boil water, add vinegar and vegetable oil. Bring to a boil again and pour over eggplant. Seal and seal immediately.
Eggplant tastes no different from mushrooms. Before serving, you need to put chopped garlic or onion in them - as you like - and pour over with "flavored" vegetable oil. And then you can’t really distinguish them from mushrooms.
If you are afraid that the blanks will not “stand”, then you can sterilize the jars. For half-litres it is 10 minutes, and for liter - 15 minutes.
Mother-in-law eggplant tongue for the winter
Mother-in-law's tongue is an excellent eggplant appetizer, which now is the time to cook. The blue ones are already in full swing and ready to be harvested. If you like spicy preparations, then this eggplant recipe is just for you.
Ingredients (for 8 jars of 500 ml):
- 4 kg of 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 tablespoons of granulated sugar;
- a tablespoon of salt.
Cooking:
- Rinse the eggplant 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, will make the sauce that will be used for pouring.
- According to the cooking scheme, it resembles adjika. We wash the tomatoes, peel the onions, remove the grains and white partitions from the sweet pepper. We pass the blanks through a meat grinder, adding hot pepper to the vegetable mixture. It is necessary to remove the seeds from it. Otherwise, get a real draconian fill!
- Transfer the resulting mixture to a bowl. Salt it and sweeten it. Pour in the vinegar immediately. Bring to a boil and cook for 5 minutes. We take it off the stove. We set aside.
- We wash the eggplants from salt and fry on each side until golden brown.
- Now he will be engaged in packing snacks. At the bottom of a sterile jar, pour a spoonful of hot sauce and put it on it fried eggplant. Press down lightly and pour over the sauce again. Repeat the layers until the jar is full, which we then roll up under the lid.
We turn the workpiece upside down and wrap it in a blanket until it cools completely.
Bon appetit and see you for new recipes!
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 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. Can be used 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.
Publication date: 09/26/2017
Eggplant salads for the winter are one of my favorite products. Moreover, if we salt and marinate cucumbers and tomatoes, then we prepare fried, stewed eggplant salads. Of course, salted and pickled too.
Of course, we prepare not only salads, but we also simply make eggplants with sauces, various ingredients and additives, we prepare for the winter. All this is very tasty. Eggplant is a very interesting product.
As a child, and perhaps even in my early youth, I believed that eggplant and zucchini are one product only of a different color. And for some reason he didn't like them. Now I notice that my grandchildren do not like them very much either. Apparently this product is for adults.
Today we will look at how to cook eggplant salads for the winter.
Recipes for the most delicious salads for the winter from eggplant, sweet peppers and tomatoes
The word salad itself, in the classic recipe, implies that it is a mixture of various vegetables or fruits, although we call it that meat salads and many others.
There are a lot of recipes for preparing eggplant salads for both winter and summer, and the more we know or have them, the tastier and more varied we will feed our loved ones.
1. Eggplant salad for the winter as a lecho, tasty treats for every day
Ingredients:
We took all the ingredients not large, medium in size.
- Eggplant - 10 pcs.
- Onion - 10 pcs.
- Sweet pepper - 10 pcs.
- Tomatoes - 10 pcs.
- Garlic - 10 cloves
- Peppercorns - 8-10 pcs.
- Allspice - 5-7 pcs.
- Bay leaf - 3 pcs.
- Vinegar 9% - 100 ml.
- Sugar - 100g. (0.5 cup or 4 tablespoons)
- Salt - 2 tbsp. l. (no top)
- Vegetable oil - 200 ml. (1 glass)
Cooking:
1. Eggplant, sweet pepper and my tomatoes and let dry or blot with paper towels.
2. In tomatoes, cut out the stalk with the place where it grows from and cut into slices. We will pass them through a meat grinder or blender, so cut into slices that are convenient for you. Grind the tomatoes in a blender.
3. We cut off the ends of the eggplants on both sides, cut them across into pieces about 5 cm long. Then we cut the bars from each part, cutting them along.
We have eggplant without bitterness, we know this for sure. Who does not know exactly whether there is bitterness or not, you can soak them for an hour and a half in salt water and then rinse them well.
4. Cut sweet pepper into large pieces.
5. We also cut the onion into large pieces.
6. Cut the garlic into large slices.
7. Pour the vegetable oil into a saucepan or a deep cooking container, put the onion there. Then we spread the sweet pepper, chopped eggplant, mix lightly and pour over the ground tomatoes. Mix well.
8. Pour salt into vegetables. We put a bay leaf. Pour out the sugar. We put a few peas of black pepper, peas of allspice. We mix.
9. We put it on the stove, close the lid and simmer it all for 30 minutes. 5 minutes before readiness, spread the chopped garlic and pour in the vinegar. Stir and simmer for another 5-7 minutes.
Our dish is ready for laying in jars.
Putting lettuce in jars
10. hot salad Arrange in sterilized jars. The remaining juice in the pan after cooking is poured into jars.
We got 6 half-liter cans and 1 liter.
11. We roll up the jars with sterilized lids or twist them with screw, also sterilized lids.
12. Turn the jars upside down, check if they are leaking. Let cool and store. We always put in a cool place, all preservatives. It's not necessarily a cellar, we don't have one. It may be a glazed loggia.
Salad for the winter is ready.
How cool it will be to get a jar and serve with meat. Or just eat it with bread.
Bon Appetit!
Salad with eggplants and sweet peppers with tomato sauce in Tatar style
Ingredients:
- Eggplant - 2 kg.
- Tomatoes - 3 kg of tomatoes and 1 glass of water or tomato juice - 3 liters
- Bulgarian pepper - 1.5 kg.
- Hot chilli pepper - 2 pods
- Garlic - 4 heads
- Salt (preferably coarse rock) - 2 tbsp. heaped spoons
- Sugar - 1 cup
- Vegetable oil - 2 cups
- Vinegar 9% - 1 cup
We took 1 glass = 250 ml
Cooking:
1. Wash and dry all vegetables.
2. Instead of tomatoes, you can use tomato juice or chop the tomatoes in a meat grinder, but we love making this salad with chopped tomatoes. Therefore, we cut the tomatoes into thin slices.
3. Put the chopped tomatoes in a basin or other large container in which you can cook them, add salt, sugar. Pour in 2 cups of refined vegetable oil. We mix everything.
4. Scroll the garlic and hot pepper in a meat grinder. Keep in mind that all the bitterness of pepper is in the seeds, so by partially removing their amount, you can adjust the spiciness of the dish.
5. Bulgarian sweet pepper cut into strips.
6. Cut the eggplant into medium, not very thick slices.
Let's start cooking vegetables
7. Tomatoes stood while we were engaged in other products, gave juice. We put the tomatoes on the fire and bring to a boil. Cook for a couple of minutes, add chopped pepper. Scrolled garlic with hot peppers.
8. And add eggplant. Bring to a boil. It may seem that there is little liquid in vegetables, but the more the vegetables are heated, the more liquid will appear. If, when the vegetables come to a boil, there is still little liquid, you can add hot water.
9. To check if you have enough liquid in your vegetables, press the vegetables a little with a spatula, as they float at the top, the liquid should immediately come to the surface. It should be slightly higher than vegetables. We had to add a glass of water.
10. After the start of the boil, cook the vegetables for another 30-40 minutes. Vegetables should be completely boiled, reach full readiness. Try a piece of eggplant, it should become soft and tasty.
11. At the very last moment, pour in the vinegar, stir, bring to a boil, turn off the heat.
Putting the salad in jars
12. Remove the vegetables from the stove and immediately begin to lay them out in sterilized jars.
We sterilize jars usually in the oven.
In a cold oven, put washed without chemicals banks. (Can be washed with soda, mustard). We turn on the temperature of 120 ° -130 ° C and after the oven has heated up to the set temperature, we warm the jars for another 5-7 minutes. Then we turn off the oven, open the door and let the jars stand until we need them.
We simply boil the lids in water for 5-7 minutes.
13. Banks roll up the lids, turn the lids down. Check if there are any leaks anywhere.
14. We cover the jars with a warm towel and let them cool completely. Then we send it to storage.
We store jars in a cool place. This is a glazed loggia, since we do not have a cellar. In severe frosts or even in extreme heat, sometimes you have to bring them into the apartment, and then take them out again.
Very delicious salad from eggplant with pepper is ready.
Bon Appetit!
Eggplant salad for the winter "Ten"
Be sure to prepare an eggplant salad for the winter according to the recipe described below. In winter, it will become an indispensable snack in any situation. Whether it's a gala dinner or just a family dinner. This salad is also great as a side dish.
Cooking eggplant salad for the winter
1
. First, wash the eggplants and cut them into circles. Sprinkle with salt and set aside.
2. Pass the tomatoes through a meat grinder, or chop in a food processor.
3.
Put the tomatoes to cook for 20 - 25 minutes. Tomato juice should decrease in volume, boil down. Add salt, sugar, vegetable oil to the tomatoes. Mix 0.5 cups of 9% vinegar with 0.5 water and pour into the tomato sauce.
4
. Peel the onion and cut into half rings. Grate carrots. Pepper cut into strips. When the sauce boils, add the onion to it.
5.
Then pour the carrots, grated on a coarse grater. Onions with carrots in tomato sauce should boil for 10 minutes. By the way, the scent is amazing!
6
. We wash the eggplants from salt and put them on a dry towel so that it absorbs excess liquid. This whole procedure is done so that the eggplants are not bitter.
7
. Pepper, cut into strips, add to the tomato filling.
8
. Then the eggplant needs to be cut large straws and add them to the tomato salad dressing.
9
. Add garlic.
10.
Cover the saucepan with a lid. Reduce the fire to a minimum. Leave to languish on fire for 30-40 minutes. Don't forget to stir. Then we lay out in sterilized jars and twist. Under a fur coat, until completely cooled. We store eggplant salad in the cellar or refrigerator.
Delicious eggplant salad for the winter is ready
Bon Appetit!
Autumn is a cozy time that smells of various aromas. This is pastries with apples and berries, this is coffee in the morning in a warm bathrobe. And most importantly - twists, tasty and so indispensable in winter period replacing us with fresh vegetables. Let's prepare the jars and cook delicious side dish for the winter, which will remind you of the last warm days of the season, will give a special taste to any side dish. Eggplants in the winter version of harvesting can be combined with many other vegetables, for example, with spicy Korean carrots, or tender zucchini, or colorful tomatoes.
Eggplant salad for the winter quick recipe
This recipe is tender, with spicy notes, suitable for any dish. First of all, you need to prepare the vegetables, wash them and peel the carrots, onions and garlic, sweet and bitter peppers. Eggplants should be cut into rings, do not make too thick circles, as they will turn out hard, but you do not need to make them too thin so that they remain whole during cooking.
We cut the pepper into thin sticks, and the onion into rings. Now we need a meat grinder: we pass tomatoes, hot peppers, garlic and carrots through it. IN large saucepan mix all the ingredients, salt and pepper them, add ground pepper, sunflower oil and vinegar. Mix everything thoroughly and boil over low heat for about 45 minutes.
We sterilize the jars and pour prepared vegetables into them. We roll up the lids, let them stand in the apartment for several days to cool, and then they can be lowered into the basement until winter.
Eggplant salad recipe "Korean"
According to this recipe, the salad turns out to be spicy, it cooks quickly, and it gives a lot of praise to the hostess, because it complements any, even the simplest dish. It goes especially well with fried potatoes.
Let's put water on the fire, throw salt into it. We wash the little blue nightshades well under running water, cut them into small squares, 2 or 3 centimeters each. Then we throw them into the water for 10 minutes. After we recline them in a colander so that the glass is excess water.
Peel the onion and garlic, remove the core from the pepper, and peel the carrots as well. Grate carrots for Korean carrot, mix with vinegar, salt, sugar, pepper, as well as garlic passed through a press. Then add the eggplant, mix, and put in a pan over a small fire, simmer, it will take 15 minutes.
We put the salad in prepared jars, sterilize for 10 minutes, roll up the lids and hide in the basement. The recipe is designed for jars of 0.5 liters, for 8 servings.
Eggplant for the winter recipe with apples
First of all, wash the eggplant. Then we cut them into rings, thin, about 1 centimeter. Now we put a frying pan on the fire, heat up the oil and fry the eggplants. We clean the vegetables and apples, wash and cut into small pieces, squares, pass the garlic through a press.
In a large saucepan, we will stew all the vegetables and apples, with oil and salt. It will take about 1.5 hours. To prepare the workpiece completely, allocate 2 hours. Put the blue nightshade salad into prepared jars, roll up the lids and let cool, putting the jars upside down, under a fur coat. Then hide them in the basement until winter.
Recipe for winter eggplant salad with basil
Put the water on the fire, add 3 tablespoons of salt, bring to a boil. In the meantime, wash the eggplants, cut them into rings, of medium thickness, and cook in already boiling water over low heat for about 5 minutes. After, we take it out of the pan, put it in a colander and rinse under running water. Dry the eggplants and cover them with salt, leave them like this for 15-20 minutes, after which we wash off the salt again with running water.
Tomatoes need to be washed, cut into circles. Put in layers in a saucepan: tomatoes, blue nightshade, simmer for 5 minutes, then add oil, vinegar and honey, salt, cover with a lid, leave for 20 minutes over low heat. We wash the basil, chop, peel the garlic, pass through a press, mix with herbs. A few minutes before the vegetables are ready, lay the greens with garlic.
We put the salad in prepared jars, having previously mixed it, roll it up with lids and put it in a cool, dark place until winter.
Winter eggplant salad recipe with beans
Let's cook the beans. It all depends on the type of bean and how young or old it is. It is better to take young beans to cook faster, and the finished product itself turned out to be tender, with a light bean flavor. Boil the beans until tender, pre-soaking them, if necessary.
Rinse and peel vegetables, except eggplant. We cut them into small cubes along with pepper and onion. Tomatoes must be passed through a combine or meat grinder to make a slurry. Carrots need to be grated, preferably on large teeth.
All ingredients must be stewed for about 1 hour in a large saucepan with the addition of salt and sugar, sunflower oil, stirring occasionally. Prepare jars, put vegetables in them, after mixing, roll up the lids and hide until winter.
Eggplant salad with white cabbage
Let's prepare the vegetables. Rinse, peel the peppers from the core, carrots and garlic from the peel. Carrots should be grated on a coarse grater, cabbage and sweet peppers should be chopped into thin strips, garlic should be finely chopped.
Put the eggplants in boiling water and cook as a whole for about 20 minutes, after which we discard, let the excess water drain, then cut into rings, not very thick. Next, take all the prepared vegetables and mix with blue nightshade, add vinegar, mix and leave for 1 hour. Stir regularly so that all vegetables are well saturated. We put the blanks in prepared jars, roll up the lid, leave it in the basement until winter.
Eggplant Lecho
Lecho is more like an appetizer, but as a salad, it is perfect for any side dish. Let's start by washing the vegetables well, peeling the garlic. Next, cut the sweet pepper and blue nightshade into medium-sized cubes.
Tomatoes need to be passed through a meat grinder, turn them into gruel. Then boil them in a large saucepan over medium heat for 20 minutes. After this time, add eggplant and pepper, leave on fire for another 15 minutes. Add vinegar and oil, sugar, salt, pepper, mix, simmer. We put lecho in prepared jars. We roll up the lids and hide in the basement after cooling.
Winter eggplant salad "spicy"
We wash the eggplant, we will cut into square pieces of 3 centimeters. In a large bowl, mix them with salt, leave to marinate for 1.5-2 hours. Then the vegetables should be thrown into a colander and washed under cool running water. Place blue nightshade in a large saucepan, add water and vinegar, cook for 20 minutes over low heat.
We recline in a colander, add a burning dressing and mix. We spread the salad in sterilized jars, roll up the lids and leave to cool, after which we lower them into the basement.
Eggplant salad for the winter recipe "striped"
This salad for the winter turns out not only tasty, but also beautiful, blue-yellow, spicy, and looks just great in jars. So, let's start by washing the eggplants, peeling and washing the carrots, onions and garlic.
Eggplants need to be cut into small cubes, fried to a crust on sunflower oil. It is better to fry the vegetable in portions so that each piece is well fried. Meanwhile, cut the onion into half rings, and pass the garlic through a press. We need a grater for Korean carrots, to prepare this vegetable. Mix carrots with garlic.
Marinade: take a small saucepan, pour water, sunflower oil, vinegar, salt and sugar into it. It is necessary to mix gently until the mixture boils and the sugar and salt dissolve, over low heat.
Put blue nightshades in prepared jars, then carrots with garlic, onions. Fill with marinade, roll up the lids and let cool, then lower into the basement.
Eggplant salad for the winter "Ten"
This very popular method of harvesting eggplant salad for the winter got its name due to the fact that all the vegetables in it were originally taken in 10 pieces. Now there are incredibly many varieties of Tens, and the number 10 has lost its magical meaning. However, it is still present in the title. And now about the composition classic salad Ten and how to prepare it:
- eggplant, turnip onion, bell pepper, medium-sized tomatoes, garlic cloves - 10 pcs each;
- sugar and salt - 100 and 50 g, respectively;
- vegetable oil - 200 g;
- vinegar 9% - 100 ml.
You need to start preparing vegetables for salad with the eggplants themselves. They should be washed, cut off the ends and cut into relatively large pieces - about 15 mm wide. Put the prepared vegetables in a container, pour salted water and leave alone for 30 minutes.
In boiling water, hold the tomatoes for a couple of minutes, then remove them with a slotted spoon, and send them to cold water. When they have cooled slightly, remove the skins and cut the flesh into small cubes. To make the skin come off better, before putting the fruits in boiling water, you can make a cruciform incision on the side opposite the stalk.
Peel the pepper and cut into thin strips. Finely chop the onion and crush the garlic in a press. Vegetables are almost ready. Now you can put a large saucepan on the fire and heat the oil in it, and during this time dry the pieces of nightshade a little on a paper towel.
Put the onion into the hot oil and fry for 10 minutes until it becomes soft. Then add the eggplant to the onion and continue cooking for another 5 minutes, after which put the pepper into the mixture. Fry for another 5 minutes. The last to lay the tomatoes, after which the mixture is salted and sprinkled with sugar. It's time to cover the saucepan with a lid and simmer the future salad for about 30 minutes, stirring it occasionally. After this time, add garlic and vinegar to the mixture, and then simmer for another 10 minutes.
With the finished salad, they do the same as with other preservation: they are laid out in sterile jars, rolled up, turned over and, wrapped in something warm, left for about a day, after which they are sent for storage until winter.
Salad "You'll lick your fingers"
Of course, it is not entirely correct to use the expression “you will lick your fingers” in relation to salads, but this eggplant preservation is so tasty that even such an assumption can be made. To prepare it, you will have to stock up:
- eggplant - from 5 to 7 pcs. depending on the size;
- turnip and carrot - 2 pcs.;
- bell pepper - 4 fruits;
- dill greens - 1 bunch;
- vinegar 9% - 30 ml.
Unlike previous options, this canned salad cooked in a frying pan. To begin with, all vegetables must be cut: eggplant - into thin slices, peppers and onions - into half rings, carrots - chopped on a coarse grater, dill - finely chopped. Shredded vegetables, except eggplant, put in a large bowl, add salt and sugar, mix and leave for 15-20 minutes. Then, in a frying pan with a small amount of heated oil, fry the eggplants (5-7 minutes are enough), add them to the saucepan with the rest of the vegetables, pour in the vinegar and mix everything well. The salad is ready to be laid out in jars. Pour it with the remaining vegetable juice in the bowl. Jars with salad must be sterilized for 10 minutes, covered with lids, after which you can roll up, turn over, wrap with a towel and leave alone until completely cooled.
Eggplant mushroom salad
The last in this series of recipes will be an eggplant salad, which many uninitiated people mistake for a mushroom appetizer. It is very easy to make it at home. The main thing is to prepare the necessary products:
- eggplant - 1 kg;
- chili pepper - 1 pod;
- black pepper in a pot - 6 pcs.;
- garlic - 1 medium head;
- cloves - 4 pcs.;
- lavrushka - 2 leaves;
- sugar and salt - 1 tablespoon each;
- vinegar 9% - 120 ml.
Rinse the eggplant, cut into relatively thin circles, each of which is divided into 4 parts. Pour 6 cups of water into a saucepan, put peppercorns, parsley, cloves, salt, sugar and let it boil. Then pour vinegar into the marinade and lay out blue nightshade. Cook for 7-8 minutes. Remove cooked vegetables with a slotted spoon into a bowl.
Chop the garlic and chili peppers as finely as possible and place in a very hot pan. Fry, stirring constantly, for about a minute, then put the blue vegetables there and fry for another 3-5 minutes. ready mix can be immediately laid out in jars and rolled up.
Video recipe
Eggplant, or "blue", in the Union was a relative rarity. A guest from the south appeared on our tables far from often and was not particularly popular. Now this healthy vegetable can be bought at any time of the year. Yes, and it began to grow in our country - global warming, after all. Therefore, it's time to talk about harvesting eggplant for the winter.
In principle, eggplant can be prepared for storage in any form. They are salted, marinated, and stored fried or baked, filled with tomato sauce. But perhaps the most profitable form of storage of this vegetable are salads.
There are several reasons for such a statement. Firstly, in such canned food there are not only eggplants, but also others. healthy vegetables. Secondly, even children like this form of cooking (although practice shows that up to a certain age, children do not like eggplants). Thirdly, this is a ready-made tasty snack that can be immediately transferred to a salad bowl and served to unexpected (or uninvited) guests.
But, it's time to start describing the recipes. And it’s worth starting with the most popular salad ...
