Vegetable multi-component salads or sauteed are a very popular option for cold periods. The number of ways to prepare such dishes with the most diverse composition is simply incredible.
Such a honeycomb will brighten up festive table any winter celebration - whether it be New Year Or someone's birthday.
And what could be better than just pleasing yourself on a winter weekday with a bright taste palette of summer vegetables. This dish perfectly serves as a salad, side dish or an independent dish in hot or cold form.
A special place among all this variety is occupied by snacks that include eggplant.
This unusual product goes well with other vegetables, and its taste always stands out clearly from the rest of the ingredients. The popularity of such appetizers is off scale, competing even with the favorite of many zucchini caviar.
Sauteing is not difficult - a set of vegetables, a great mood and a little patience! The result will certainly please you and your loved ones.
Sautéed eggplant recipe for the winter
A real flavor firework can be created with just a few types of vegetables on hand. Layered salad containing eggplant, zucchini, bell pepper and other vegetables, great for seaming for the winter.
So stock up on the following ingredients:
- 4 medium-sized eggplants;
- 4 pieces of medium-sized zucchini;
- 4 big tomato pranks;
- 4 pieces of large bell pepper;
- 4 pieces of large onions;
- 10 cloves of garlic;
- vegetable oil;
- salt, pepper - to taste.
The dish itself is ready to eat immediately after preparation. However, if you decide to make blanks on winter period then you need to prepare the marinade separately.
It needs:
- 1 glass of vinegar;
- 0.5 liters of drinking water;
- 10 pieces of black peppercorns;
- 1 tablespoon of salt;
- 4 tablespoons of sugar.
So, all the ingredients are in place!
It's time to start cooking. Cut into not too thick circles all the available eggplant, tomatoes and zucchini. The onion also needs to be cut into large rings, and the bell pepper should be cleaned of excess fragments and cut lengthwise into 6 equal parts.
Fry all the vegetables in sunflower oil separately in different pans, a little salt. Place all components in layers in sterilized jars. After that, you need to pour the resulting salad with marinade. To do this, use water, vinegar, sugar, salt and black pepper. After mixing the ingredients, bring to a boil and let the marinade simmer for a few minutes. Saute marinade bay, proceed to seaming.
Sauté eggplant without vinegar
Some housewives try to adhere to the most healthy diet. As you know, vinegar within reasonable limits is not the most harmful product, however, limiting its use will definitely benefit. The resourcefulness of the chefs made it possible to find a quality replacement for this product, or even completely exclude it from the recipe. That's why we've come up with a great sauté recipe that doesn't contain vinegar as an ingredient.
Not everyone knows that tomatoes and garlic themselves are good natural preservatives. A vegetable saute usually contains these vegetables. If you are looking for a way to make the most useful eggplant saute for the winter, pay attention to this recipe.
Ingredients for saute based on 2.5 liters of the finished dish:
- 2 kg of medium-sized eggplants;
- 700-800 g of tomatoes;
- 300-400 g of onion;
- 400 g carrots;
- 0.5 kg of bell pepper;
- vegetable oil;
- a head of garlic;
- bunch of parsley;
- salt;
- pepper.
Cut the eggplant into medium cubes, and the onion and Bell pepper- small. Carrots must be grated on a coarse grater. warm up sunflower oil, put the chopped onion in the pan and fry until lightly browned. Then add bell pepper and stew vegetables in this form for 3-4 minutes.
Eggplants are next - they also need to be poured into onions and peppers, then salt and pepper at your discretion.
You need to fry all this mixture over low heat until the eggplant reaches a state of semi-cookedness. After 8-10 minutes, it is required to lower the carrots into the pan, after which the sauté should be allowed to stew for 2-3 minutes.
While the salad is cooking on the fire, let's start creating tomato sauce, which will act as a preservative mixture, and will add juiciness and expressive taste to the dish itself. To do this, put all the tomatoes in a blender, where we also put garlic, parsley, salt and ground pepper. All this must be beaten until smooth. If there is no blender at hand, then a meat grinder or even a mortar will do. The sauce takes about 3 minutes to cook, and during this time the carrots just have time to fry enough. Pour the prepared sauce over vegetables and simmer until cooked through for 8-10 minutes.
You don't need vinegar or lemon juice to close this lovely salad for the winter. The exceptional preservative properties of garlic and tomatoes will do the trick. The most important thing that you will have to pay attention to is the thorough sterilization of jars for vegetable sauté. By following all the rules of the seaming process, you will cook incredibly tasty dish that will warm you with memories of the summer sun on cold winter evenings.
Vegetable sauteed eggplant, hot and sweet pepper
If you are a connoisseur of the unusual in the ordinary, and in your culinary creations you love piquancy and sophistication, then perhaps you will like this recipe.
Prepare the following foods:
- 10 kg of eggplant;
- 7-8 kg of bell pepper;
- 120 g of hot pepper;
- 320 g of garlic;
- 0.5 liters of vinegar;
- sunflower oil;
- salt.
So to create savory dish from eggplant, first cut them into circles, then salt and leave soaked in water for 2 hours.
Bulgarian and spicy pepper must be cleaned of seeds and thoroughly mixed together in a meat grinder or blender, and then mixed with vinegar. Eggplants after 2 hours must be drained of water and fried in vegetable oil until cooked.
Many people love eggplant dishes. They have a unique taste and are satisfying, even if cooked without meat. However, with meat, as with any vegetables, mushrooms, eggplants are combined very well. Even with fruits, they easily "find a common language." One of the most popular eggplant dishes is sauté. It came from french cuisine and conquered many gourmets. Many housewives fell in love with eggplant saute so much that they learned how to cook it for the winter. There is no particular difficulty in this, but all year round You can please yourself and your family with your favorite taste.
Culinary Secrets
If you are going to make eggplant sauté for the winter for the first time, don't be afraid of failure - in fact, the process of preparing these canned vegetables is quite simple. In addition, the secrets of experienced chefs, which we will be happy to reveal to you, will help you.
- Vegetables for saute are cut into large enough and must be fried. This not only gives them a brighter taste, but also helps to keep their shape. Do not neglect this stage, even if you are on a diet and do not eat fried foods.
- The word "saute" in French means "leap". This is due to the technology of frying vegetables for cooking this dish: they are not turned over with a spatula, but are thrown up by shaking the pan. If you manage to follow this technology exactly, you are a master who does not need our advice. However, without proper experience, you are unlikely to succeed in such a trick. Therefore, use a frying pan with a good non-stick coating, be sure to dry the vegetables before putting them in the pan, do not spare the oil and do not be lazy to mix them more often.
- When preparing any eggplant dish, including sauté, care must be taken to remove the corned beef from them. This substance is harmful and gives the eggplant an unpleasant bitterness. Fortunately, getting rid of it is as easy as shelling pears: salt the eggplants or dip them in salt water, and rinse after half an hour. Salt will draw out all the corned beef, and the eggplant will become tasty and healthy.
- The technology for preparing sauteed for canning for the winter is somewhat more complicated than traditional cooking. french dishes. In particular, vegetables will have to be stewed, then sterilized in jars or mixed with vinegar. It is important to understand that long-term heat treatment in these cases is actually needed, and it is not advisable to refuse it. It is only important to stir the saute more often during stewing so that the vegetables do not burn.
Of course, jars and lids for eggplant sauté, when it is prepared for the winter, need to be sterilized. It is clear to everyone experienced hostess. For inexperienced housewives, we will tell you how to do this:
- Wash the soda cans.
- Boil water in a kettle or saucepan. If you are using a saucepan, place a special lid on top with holes for jars.
- Set jars upside down over boiling water.
- After 10-20 minutes, remove the jars using a towel so as not to burn yourself.
If desired, you can sterilize the jars in the oven. To do this, put them on a baking sheet and turn on the oven. After holding the jars in it at a temperature of 150-160 degrees for 20-30 minutes, turn off the oven and wait until the jars cool down. If you remove them early, they may burst, especially if they come into contact with a damp surface.
Saute eggplant for the winter - a classic recipe without sterilization
What do you need(for 5 l):
- eggplant - 2 kg;
- sweet pepper - 2 kg;
- tomatoes - 1 kg;
- onion - 1 kg;
- sugar - 3 tbsp. l.;
- vegetable oil - 100 ml;
- 9% vinegar - 100 ml.
How to cook:
- First, remove the corned beef from the eggplant. To do this, wash them, cut them lengthwise, salt liberally and leave for 15-20 minutes.
- Put water to boil - you will need it to cleanse the skins of tomatoes.
- Wash the pepper. Cut off the tails of the vegetables and, cutting in half, remove the seeds. Cut the pepper into quarter rings.
- Pour boiling water over the tomatoes or blanch them for a minute in boiling water. Cool and clean. The skin from the tomatoes will be removed more easily if, before lowering them into boiling water, the skin is cut crosswise on the side opposite to the one where the twig is located.
- Cut the tomato pulp into small cubes.
- Wash and pat dry the eggplant. Without peeling, cut them into large cubes.
- Peel the onion, cut it into thin halves of the rings.
- Eggplant, fried, put in a saucepan with a thick bottom. Place the rest of the vegetables on top. Add salt and sugar.
- Put on a slow fire and cook, stirring, for half an hour.
- Pour in the vinegar, stir, cook for another 5 minutes.
- While the vegetables are simmering, prepare the jars.
- Arrange the finished snack in jars, twist them.
- Turn the jars over, covering with something dense. After cooling, put in the pantry.
Don't be afraid to store sauté cooked according to classic recipe, in winter at room temperature. Despite the fact that it was prepared without sterilization, thanks to the long heat treatment and vinegar, this snack is well worth it even at 20 degrees.
Sauté Eggplant with Garlic and Carrots (No Vinegar)
What do you need(for 5 l):
- eggplant - 2 kg;
- sweet pepper - 1.5 kg;
- tomatoes - 1.5 kg;
- carrots - 0.8 kg;
- onion - 0.4 kg;
- garlic - 10 cloves;
- salt - 1 tbsp. l.;
- black pepper in a pot - 1 tbsp. l.;
- parsley - 0.2 kg;
- vegetable oil - 0.2 l.
How to cook:
- Cut the eggplant into cube-shaped pieces, hold them for some time in salted water, rinse, dry.
- Onion cut into half rings.
- Fry the onion and eggplant in different pans, put them in a saucepan.
- Flatten the garlic cloves with the flat side of a knife and finely chop.
- Cut the tomatoes into several pieces, stew a little and wipe through a sieve.
- Mix garlic with tomato puree. Add grated carrots. Add salt, sugar, chopped parsley. Stew puree for 5 minutes, place it in a saucepan with other ingredients.
- Combine all ingredients, pour in the remaining oil, mix. Simmer everything together for 20 minutes, or arrange in jars and sterilize them for 20-30 minutes, depending on the volume.
- Seal the jars and leave them to cool upside down under a woolen blanket.
Thanks to a sufficiently large amount of oil, they managed to do without vinegar in this. It is better to remove such an eggplant sauté for the winter in a cool place. But it can also be stored in an unheated pantry, if the temperature in it does not rise above 18 degrees.
Sauteed Eggplant with Hot Peppers (in a slow cooker)
What do you need(for 2 l):
- eggplant - 1 kg;
- carrot - 0.3 kg;
- sweet pepper - 0.5 kg;
- tomatoes - 0.5 kg;
- hot pepper- 1 pod;
- onion - 1 pc.;
- salt - 1 tsp;
- sugar -1 tbsp. l.;
- vegetable oil - 50 ml.
How to cook:
- Prepare vegetables by washing, peeling and drying. Don't forget to remove the corned beef from the eggplant. How to do this is written above. Tomatoes are also best peeled.
- Cut the vegetables into medium-sized cubes of approximately the same size.
- Pour oil into the bottom of the multicooker bowl, put the onion in it and fry it in the baking or frying mode for 5 minutes.
- Put finely chopped hot pepper mixed with sweet pepper into the multicooker bowl, then carrots, eggplants on it. Put the tomatoes on top and sprinkle them with salt and sugar.
- Start the multicooker in the extinguishing mode by setting the timer for an hour and a half.
- Arrange the finished saute in sterilized jars and tightly twist them.
This is the easiest way to saute eggplant for the winter. The only drawback of the recipe is that it does not allow you to keep the pieces of vegetables even and neat, for this reason, the appetizer may seem a little less appetizing than prepared according to other recipes.
Spicy eggplant sauté with apples and hot peppers
What do you need(for 5 l):
- eggplant - 1 kg;
- green tomatoes - 1 kg;
- bell pepper - 1 kg;
- apples - 1 kg;
- onion - 1 kg;
- hot pepper - 2 pods;
- vegetable oil - 0.5 l;
- salt - to taste.
How to cook:
- Wash vegetables and apples.
- Cut the eggplant, salt, leave for a quarter of an hour.
- During this time, peel, cut into cubes vegetables and apples.
- Wash and dry the eggplant, chop them in the same way as other vegetables.
- Divide the bow into four parts.
- Put the tomatoes in the bottom of the pot and sprinkle them with the onion, using the first part.
- Put the apples in the next layer and sprinkle them with onions too.
- Lay out eggplants and peppers in the next layers, also sprinkling them with onions.
- Drizzle with oil and place on the stove. After boiling, cook for an hour without stirring. Then salt, mix and continue to simmer over low heat for another half hour.
Next, eggplant sauteed according to this recipe is preserved for the winter in the same way as for all others. This rare recipe allows you to cook unusual snack with piquant taste. You can store it at room temperature.
Unusual eggplant saute with dried fruits
What do you need:
- eggplant - 1 kg;
- pitted prunes - 100 g;
- onion - 0.25 kg;
- carrot - 0.25 kg;
- pepper - 1 kg;
- tomatoes - 0.5 kg;
- garlic - 3 cloves;
- 9% vinegar - 1 tbsp. l.;
- vegetable oil - as needed;
- salt, sugar, pepper - to your taste.
How to cook:
- Cut the eggplant into large oblong slices, cutting each vegetable into 4 parts, and then into 2-3 parts each part. Soak in salted water, rinse and pat dry with a paper towel.
- Fry the resulting eggplant slices in oil.
- Coarsely chop the peppers.
- Cut the onion into small cubes, grate the carrots.
- Soak the prunes in warm water and cut each into pieces about the size of a raisin.
- To the eggplants fried in a thick-bottomed pan, first add the onions, then the carrots.
- After 5 minutes, add prunes and chopped tomatoes. Simmer until the tomatoes resemble puree.
- Add salt, sugar, spices, simmer for another 5 minutes under the lid.
- Place the rest of the ingredients in a saucepan, including the vinegar and pressed garlic.
- After simmering for 10 minutes, remove the pan from the heat.
- Divide the appetizer into prepared jars, seal them.
Banks should cool down under conditions steam bath, as this provides additional sterilization of canned food.
Sautéed eggplant is also good because it can completely replace lunch or dinner. All the hostess needs is to open the jar. Put its contents in a saucepan or microwaveable container, heat it up. In the absence of parents, even a child can cope with this task.
Greetings, dear friends! If you like simple and not troublesome, 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!
This recipe for sautéed blue ones for the winter was sold to all my relatives and friends. The proportions of salt, sugar and vinegar, in my opinion, are ideal. You can store such an eggplant sauté for the winter at room temperature, in a nightstand or closet.
Therefore, if you want to cook a delicious eggplant saute for the winter, but still haven’t chosen a recipe, I safely recommend cooking eggplant saute for the winter according to the recipe below. So, we are preparing eggplant sauteed - a recipe with a photo step by step for the winter on the Home Restaurant website!
Ingredients:
- 1 kg. eggplant
- 1 kg. tomatoes
- 350 gr. carrots
- 350 gr. bell pepper
- 200 ml. vegetable oil
- 3 tbsp vinegar 9%
- 1 tbsp salt
- 1 tbsp Sahara
- 1 head of garlic
- 1 hot pepper
Yield: 2.5 liters of finished preservation
How to cook eggplant saute for the winter without sterilization:
Cooking this delicious preservation we start with the preparation of vegetables: we clean the bell pepper and carrots, and cut them into large pieces, approximately, as in my photo.
My tomatoes, and grate, or puree in a blender. You can also use a meat grinder.
Eggplants are also washed, and cut into large pieces, as in my photo. If you come across a variety of eggplant with bitterness, you can pre-soak them in salted water.
Pour all the vegetable oil into a large saucepan and pour the bell pepper with carrots.
We put the pot with vegetables on the stove, bring the contents to a boil, and simmer, stirring occasionally, until the vegetables are soft, about 10-15 minutes.
While I was preparing a saute of blue for the winter, my British cat Marsik posed for the camera with pleasure
Next, add the prepared eggplant and tomatoes to the pan. Stir, cover, bring to a boil, and cook until the eggplant is cooked over low heat. Cooking time depends on the size of the portion, for my portion 20-25 minutes is enough.
In the meantime, peel and pass the garlic through a press, and finely chop the hot pepper.
When the eggplants are almost ready, add salt, sugar and vinegar.
Stir, do not forget about the garlic and hot pepper. Stir and remove the sauté from the stove.
We lay out the sautéed blue ones for the winter in pre-prepared sterile jars.
Many, more than once, have faced the fact that any dish of meat, fish or even potatoes is too heavy, or they simply do not want it. But on the contrary, I want something light, so that it doesn’t affect the figure (especially important for girls), and the food gives a feeling of lightness, not discomfort. The proposed option would be good snack, so an independent dish that will be just nice to put on a piece of Borodino bread and eat.
Products for vegetable sate
- Onion - 2 heads.
- Carrots - 1-2 pieces.
- Eggplant - 3-4 pieces.
- Bulgarian pepper - 3 pieces (medium size).
- Zucchini - 1-2 pcs. You can not add them, strictly to taste or replace them with squash.
- Tomatoes - 3-4 pieces.
- Garlic - 3-4 cloves.
- Salt, sugar, vegetable oil.
Step by step recipe for making vegetable sate
- Pour a little oil into a large frying pan with high sides and put it on fire. While it is heating, finely chop the onion and set aside. Mix thoroughly and leave to fry.
- In the meantime, finely chop the carrots and send to the onion. Again, mix well. The fire is medium so that it does not burn, but the ingredients are fried, not stewed.
- Meanwhile diced eggplant. Already not so small, but not large, so that they "asked in the mouth." We also put them in a frying pan, and mix them in the same way, adding more vegetable oil (eggplants will absorb it very quickly). Let them fry without a lid.
- In the meantime, chop the zucchini. Also not large and not small, and feel free to send to the pan.
- Now cover with a lid, and grab the pepper yourself. Cut? Feel free to add to the skillet and mix well.
- Then put salt, sugar and squeezed or finely chopped garlic. Vegetables will release juice, and then they will no longer be fried, but stewed.
- In the meantime, tomatoes (you can take “not the first freshness”, as long as they are juicy), cut in half, cut out the green core
- and grate them directly into the pan so that the skin remains in your hands. Mixed? Covered with a lid? Have the fire been reduced to a minimum? Now mix well and simmer-evaporate for another fifteen to twenty minutes.
- That's all. Eat it now or put a hot dish in jars, and close it with tin lids, leave it for the winter - it's up to you.
- But the smell is incomparable and very soon you will want to repeat the experiment. The only thing is that this dish is tastier all the same cooled down, or even from the refrigerator. But the wait is too painful.
That's what you found out how to make sate. The recipe for this dish is terribly simple, and its taste depends not only on the ingredients that make up its composition, but also on the order in which the products are laid. Although it is very simple, and the time for their sequential frying-carcass is very easy to calculate. First, wash and clean all the components, and then cut and put in a pan. While cutting the next, fry the previous ones. And so, you cook everything perfectly. Bon appetit.
Among vegetable dishes there are many other very interesting recipes. You can already find many of them on the pages of my culinary site.
You can prepare vegetables for the cold season different ways. Eggplants will turn out very tasty if they are canned according to the recipes below.
Cooking eggplant. Saute for the winter: recipes
To preserve a saute, you need the following ingredients:
- medium-sized eggplants in the amount of 15 pcs.;
- medium-sized tomatoes in the amount of 15 pcs.;
- medium-sized onion heads - about 15 pcs.;
- a couple of heads of garlic;
- a large bunch of parsley;
- hot pepper pods - from 2 pcs. (lovers of spicy put more);
- 1.5 st. l. ;
- salt and sugar;
- one and a half vegetable oils.
Technology
How to cook sauteed from (for the winter) we suggest doing it step by step.
Wash the eggplant. Remove the stems from them, cut into halves. Put the vegetables in a deep dish (cut at the top), sprinkle each layer with salt. Leave for a while (an hour or two) to reduce bitterness. You can also boil vegetables in salted water for 3 minutes.
Peel the onions and cut into pieces of any size. Wash the tomatoes and cut into 2-4 pieces. Do not take overripe fruits, otherwise the tomatoes will boil too much during heat treatment.
Rinse the eggplant from salt, cut into smaller pieces. Place all vegetables in a large container, such as a bowl for cooking or a saucepan. Pour in the oil, stir and bring to a boil. After boiling, simmer for 40 minutes. Stir occasionally.
After the specified time has elapsed, put chopped parsley, grated or chopped garlic, finely chopped pods of hot pepper into the mass. Salt to taste, add sugar. Mix ingredients and cook for 15 minutes.
At the very end, add the essence and mix. Delicious eggplant saute is ready. The recipe for the winter provides for the procedure for canning snacks in jars. Pack vegetables in washed and sterile containers and screw with tin lids. Leave to cool. The indicated amount of ingredients is enough to make about 4 liter cans saute eggplant. The recipe for the winter is simple. Bon appetit!
Sauteed eggplant: photo, recipe
To prepare saute according to the second recipe, you will need:
- eggplant in the amount of 10 kg;
- bell pepper (preferably red) weighing 7 kg;
- fresh garlic weighing 300 g;
- bitter capsicum - from 100 g (more possible);
- vinegar 4% with a volume of 500 ml;
- salt - half a faceted glass (about 100 g);
- liter of sunflower oil.
Technology
How to cook The recipe for the winter is simple. Wash the eggplants, cut them into circles (about 2 cm thick) and soak for several hours in a saline solution. Then let the water drain. Clean the garlic and pepper. Remove the stem and seeds from the latter. Grind vegetables in a meat grinder, then chop hot peppers. Mix foods with vinegar. Fry dried eggplants in oil on both sides. Put in a single layer in a jar, pour over a hot mass of pepper and garlic, then put the next layer and repeat the procedure. From above, you can pour the remaining oil from the pan. Tighten sealed jars with sautéed lids. The snack can be eaten after 2 weeks. Bon appetit!
