A simple recipe for eggplant puree for the winter. Eggplant recipes - the best options for preparing for the winter without sterilization

This section contains a variety of eggplant preparations for the winter. The recipes are finger-licking good, the most popular and in demand among summer residents and all lovers of home canning. The most delicious: eggplants, like mushrooms, in oil. Eggplants in adjika are not labor-intensive and instantly disappear from the table. A very interesting lecho with eggplants. Be sure to try the eggplant caviar, which has zucchini added for juiciness. A variety of salads, among which “Bakat” occupies a special place - it will be a hit among lovers of spicier preparations. For those who prefer not to spend a lot of time in the kitchen, this is a good recipe for pickled eggplants. And, of course, everyone’s favorite “Ten”.

"Mother-in-law's tongue" made from eggplant for the winter

A very tasty preparation for the winter from eggplants - the vegetables are fried and poured with a spicy tomato sauce. The recipe is simple, the result is very tasty. Be sure to try it if you haven't already.

Finger-licking eggplant caviar for the winter

This eggplant caviar delights with its festive color and captivates with its fresh aroma. The secret of preparing such caviar is in a special way of preparing eggplants. They are baked in the oven, which makes the caviar tender and not at all greasy.

Eggplant caviar for the winter

A classic recipe for eggplant caviar with onions, carrots, tomatoes, garlic, sweet and hot peppers and a bouquet of aromatic seasonings. Very tasty, keeps well. I recommend trying this recipe. You'll probably like it.

Eggplants are like mushrooms

A popular eggplant recipe for the winter. You will need a minimum of products and thanks to a special and completely simple technology, eggplants will taste like pickled mushrooms. Some people can’t even tell the difference right away. The recipe is quick, without sterilization.

Eggplant salad with beans for the winter

A very tasty winter eggplant preparation - a hearty, juicy salad with beans, tomatoes, sweet peppers, carrots, onions and garlic. In winter, it is suitable not only as a side dish, but also as an independent vegetable dish.

Pickled eggplants for the winter

The simplest recipe for marinated eggplants “without everything”. Only eggplant, garlic, spices and marinade. Eggplants are boiled until soft and then preserved. Recipe without sterilization.

“Bakat” from eggplants for the winter

One of the hits among winter eggplant preparations is the Bakat salad. Easy to prepare - simply chop the vegetables and cook them in tomato sauce. A recipe without sterilization and without much fuss.

Eggplant salad for the winter

The taste of this winter eggplant preparation is very piquant and slightly sweet. I would like to suggest preparing for you several jars of eggplant salad with garlic and honey. A handful of raisins will add a new flavor to this salad.

Zucchini and eggplant caviar for the winter

Delicious eggplant caviar with the addition of zucchini, sweet and hot peppers, tomatoes, garlic and onions. Very gentle thanks to the use of apple cider vinegar. The rich, deep, bright taste of this preparation is unique.

Eggplants in tomatoes for the winter

We definitely recommend making this eggplant preparation for the winter! The taste is amazing. The combination of products is perfect. Ripe tomatoes, sweet peppers, and garlic highlight the taste of eggplant. Plus the secret ingredient is a fresh apple.

Lecho with eggplant recipe with photo

Delicious eggplants for the winter, the recipe is very familiar to you if you have made lecho at least once. Only the main ingredient will not be pepper, but eggplant. Recipe with sterilization.

Guests from the far south - eggplants - cannot be called such a rarity on the table of the average Russian. Housewives have long mastered recipes for preparing fried and salted “blue” ones. Below you can find recipes for preparing tasty, healthy vegetables for the winter; their features are simplicity, accessibility, and excellent taste.

Delicious eggplants for the winter - step-by-step recipe with photos

Eggplants have excellent taste, so they try to prepare them for a long time by any means. The most famous is conservation. But you can prepare an original appetizer from eggplants and vegetables without using a seaming machine or sterilization process. This preparation will be stored for 2 to 3 months.

Cooking time: 45 minutes

Quantity: 5 servings

Ingredients

• Eggplants: 2 kg
• Garlic: 3 cloves
• Bow: 3 goals.
• Greens: bunch
• Sweet pepper: 3 pcs.
• Hot pepper: optional
• Salt: 120 g
• Vinegar: 120 ml
• Water: 50 ml
• Sugar: 40 g
• Sunflower oil: 120 ml

Cooking instructions

How to prepare eggplant salad for the winter

Eggplant salad for the winter is the most popular dish among preparations. A little effort and diligence in the fall, but in winter a tasty, fortified dish appears on the table at any time. It can be served as a salad, as a side dish, and even as a meal on its own, for example, in a vegetarian diet or for weight loss.

List of ingredients(for every 6 kg of eggplant):

• bell pepper (large, fleshy) – 6 pcs.;
• salt – 2 tbsp. l.;
• hot red pepper – 3-4 pods;
• sugar – 1 tbsp;
• garlic – 3-4 heads;
• vegetable oil (preferably olive, sunflower) – 0.5 tbsp.;
• 9% vinegar - 0.5 tbsp.

Cooking steps:

1. Prepare glass containers, wash thoroughly and sterilize.
2. Prepare the eggplants - wash, do not peel, but cut off the stems.
3. Next, cut into cubes (first lengthwise into 8-12 strips, then across, 2-4 cm long).
4. Add the vegetables, mix, press down a little, leave for 1 hour, rinse. The procedure is necessary in order for the bitterness to go away.
5. Boil the eggplant pieces in boiling water for 5 minutes (medium heat), drain the water.
6. Prepare sweet peppers - wash, clean, trim the tails, remove the seeds. Peel and wash the garlic.
7. Pepper and garlic will be needed to prepare the marinade. Why grind vegetables through a meat grinder, do the same with hot peppers.
8. Put salt, sugar into the marinade, pour in oil and vinegar, put on fire, and boil.
9. Pour the boiled eggplants with the resulting marinade, boil everything together for another 5 minutes.
10. Place the salad in sterilized glass containers and seal with lids. Experienced housewives recommend insulating jars (for example, with a fur coat or blanket) to retain heat, that is, for additional sterilization.
11. In the morning, put in a cool place.

Recipe for spicy eggplants for the winter

The little blue ones are good friends with other vegetables; the most delicious preparations are those in which the eggplants are accompanied by onions or garlic.

List of ingredients:

• blue ones - 2 kg;
• salt;
• garlic – 200 gr.;
• vinegar (9%) – 100 ml;
• sweet pepper (color does not matter) – 6 pcs.;
• hot pepper (hot) – 4-5 pcs.;
• refined vegetable oil for greasing the baking sheet.

Cooking steps:

1. Do not peel the eggplants, just wash them thoroughly, trim off the dark spots and tails. Cut into circles, thickness – 0.5 cm. Before cooking, add salt and drain the juice, this way gets rid of bitterness. Wash the pepper, remove seeds and stalks, peel and wash the garlic.
2. The difference in the recipe is that it does not use frying, but baking the blue ones. Grease a baking sheet with vegetable (any) oil and place the mugs. Moreover, you need to lay them out in one row, filling the baking sheet as much as possible. Heat the oven to a temperature of 250 degrees. Continue the baking process for 10 minutes.
3. Preparing a marinade is also a classic of the “genre”. Grind the peppers through a meat grinder, and add the garlic there too. Bring assorted vegetables to a boil over medium heat. Pour in vinegar and bring to a boil again. The marinade is ready, you can “assemble” it together.
4. Place baked eggplants in sterilized jars in layers, alternating with vegetable marinade. Professionals recommend sterilizing this snack; for half-liter jars, 20 minutes is enough.
5. Some of the snack can be left and stored in a cool place. Within a day, the dish can be placed on the table.

Korean eggplant – original preparation

Koreans are great, they have conquered the whole world with their dishes. But the Russian housewives were not at a loss, they conducted an audit of Korean cuisine and learned to make preparations no worse than the cooks from the Land of Morning Freshness.

List of ingredients:

• blue ones - 2 kg;
• sweet bell pepper – 5 pcs.;
• carrots – 4 pcs.;
• garlic – 1 large head;
• onions – 4 pcs. (large);

Fill:

• oil – 150 ml;
• vinegar 9% – 150 ml;
• salt – 2 tsp;
• pepper mixture;
• sugar – 2 tbsp. l.

Cooking steps:

1. The eggplants are the first to be used; they need to be washed, cut, and boiled in salted water. 10 minutes of cooking is quite enough, more is undesirable, it can turn into mush. Drain the water.
2. Prepare the remaining vegetables, wash and peel them, cut the pepper into small strips, onion into rings or half rings, grate the carrots on a special grater, as for a Korean pickled dish. Chop the garlic using a garlic press.
3. Prepare the filling - mix everything, add all the vegetables to it. Simmer for 15 minutes, no longer needed, the vegetables are ready.
4. The time has come to quickly package it in sterilized jars, otherwise the household will come running and there will be nothing left until winter!

Eggplant for the winter with garlic

Another recipe where the main “heroes” are eggplant and garlic. The peculiarity of this offer is that they are accompanied by walnuts, which give the snack a piquant taste.

List of ingredients based on 1 kg of blue ones:

• walnut, peeled from shell and partitions - 0.5 tbsp.;
• garlic – 100 gr.;
• 6% vinegar – 1 tbsp.;
• mint, salt.

Cooking steps:

1. For such a snack, you need to take young eggplants that do not yet have seeds. Wash, do not peel. Trim the stem, cut lengthwise into two parts.
2. Place in salted boiling water for 2-3 minutes (a quick way to get rid of bitterness). Remove from the water and place under pressure.
3. Prepare the remaining ingredients. Separate the garlic into cloves, peel and rinse. Grind the nuts in a blender or simply chop them finely. Chop mint. Combine garlic, nuts and mint, add salt to the mixture.
4. Fill the blue halves with the resulting spicy mixture and place in sterilized glass containers. Pour the appetizer with a mixture of vinegar and water (1:1 ratio).
5. Store in a cool place, although you won’t be able to preserve such a tasty dish for a long time.

Delicious fried eggplant recipe

Fried blue ones are very tasty, but require some cooking skills. It is known that they contain bitterness; if you do not get rid of it, you can say that the dish will be spoiled. Fried eggplant is good, but with parsley and walnuts it’s amazing.

List of ingredients:

• eggplants – 1 kg;
• peeled walnuts - 0.5 tbsp.;
• parsley – 1 bunch;
• mayonnaise sauce – 100 gr.;
• oil for frying.

Cooking steps:

1. To prepare eggplants means to wash and peel them. Cut, for example, into circles, the thickness of which will be no more than 0.5 cm. Sprinkle with salt and put under a press, the bitterness will go away along with the juice.
2. Fry the eggplants on both sides; a light pink crust is welcome. Place the circles on a plate in one layer.
3. Prepare the filling, mix washed and chopped parsley with finely chopped nuts and mayonnaise sauce.
4. Place a little filling on each circle. You can decorate with parsley leaves or dill.
5. All that remains is to invite your family to a tasting.

How to prepare the preparation “Eggplants like mushrooms”

Many housewives know: if you cook eggplants correctly, it will be difficult to distinguish them from pickled mushrooms. They are similar in appearance, consistency, and, most importantly, taste.

List of ingredients based on 10 half-liter containers:

• garlic – 300 gr.;
• bay leaf – 10;
• peppercorns – 20 pcs.;
• eggplant – 5 kg;
• dill – 300 gr.;
• oil – 300 ml;
• filling – 3 l. water, 1 tbsp. 9% vinegar, 4 tbsp. l. water.

Cooking steps:

1. Prepare the eggplants in the classic way, do not peel, cut into cubes, boil, adding vinegar (as required) and salt to the water.
2. Mix garlic crushed through a garlic press, finely chopped fresh dill, and vegetable oil in a container.
3. Add eggplants to this spicy-fragrant mixture, mix, and place in jars.
4. The sterilization process will take 20 minutes, but in winter the hostess and guests will be treated to a truly culinary masterpiece.

Eggplant preparation “Mother-in-law’s tongue”

The recipe most likely got its name from some loving son-in-law. The eggplants in it are quite spicy and piquant, apparently and reminded the man that he needs to keep an eye out for his mother-in-law.

List of ingredients(based on 4 kg of eggplant):

• tomatoes – 10 pcs.;
• salt – 2 tbsp. l.;
• large and sweet bell pepper – 10 pcs.;
• pepper (red, hot) – 5 pcs.;
• garlic – 5 pcs.;
• sugar – 1 tbsp;
• oil (any refined) – 1 tbsp.;
• 9% vinegar – 150 ml.

Cooking steps:

1. Prepare the blue ones in the classic way: rinse, cut into circles, salt, leave, drain the juice (the bitterness will go away).
2. Prepare the rest of the vegetables, remove the stems and seeds from the sweet peppers, and wash them. Peel the garlic. Wash the tomatoes thoroughly, scald with boiling water, and remove the skin.
3. Grind peppers (bitter and sweet), garlic and tomatoes into puree using a meat grinder or blender.
4. Bring the filling to a boil and, stirring, make sure it does not burn, add butter, sugar and salt, vinegar (this last).
5. Place the eggplants in the same container (it should be large). The extinguishing process lasts 20 minutes, but there is no need to sterilize. All that remains is to package and seal.
6. The snack for your beloved son-in-law is ready, all that remains is to find a bottle of a delicious drink for her.

“You'll lick your fingers” - a popular recipe for preparing eggplant

Just thinking about an eggplant appetizer makes your mouth water, but the housewives are sad because it requires a lot of effort. But there are recipes that are, one might say, primitive, but have a delicious taste.

List of ingredients:

• eggplants and tomatoes – 1 kg each;
• carrots – 0.25 kg;
• sweet pepper – 0.5 kg;
• garlic – 5 cloves;
• parsley – 1 bunch;
• salt – 1 tbsp. l.;
• sugar – 3 tbsp. l.;
• butter – 0.5 tbsp;
• 9% vinegar – 50-100 ml.

Cooking steps:

1. The first is preparing vegetables; it will take a lot of time, but you can involve your household. Rinse the eggplants under running water and cut into bars. Add salt and leave for a while. Drain the bitter juice.
2. Cut the peppers into large cubes, carrots into slices (do not use a grater, otherwise they will turn into porridge during the cooking process).
3. But, on the contrary, grind the tomatoes to a puree. Finely chop the garlic and parsley.
4. Combine all ingredients and seasonings, except vinegar.
5. Cook the salad for about 20 minutes, then pour in the vinegar and bring the mixture to a boil.
6. Immediately place while hot using sterilized jars and seal. Turn over and wrap additionally.

Delicious stuffed eggplants for the winter

The blue ones with stuffing look very impressive; with some skill and the help of loved ones, any young housewife can cope with this recipe.

List of ingredients for each kilogram of eggplant:

• sweet pepper, carrots, garlic 100 g each;
• parsley and dill, 1 bunch each;
• hot pepper – 1 pc.;
• salt – 2 tbsp. l.;
• 9% vinegar – 300 ml.

Cooking steps:

1. Wash the vegetables, do not peel or cut the eggplants, just cut out the stem. Blanch for 3 minutes in boiling water, add 1 tablespoon of salt for each liter.
2. Remove from the water and place under pressure. Time to prepare the filling, wash the vegetables, peel the garlic and peppers, chop finely using a food processor.
3. Make a cut on the eggplant, place the filling inside, then, bringing the edges together tightly, place vertically in glass containers, pressing tightly against each other.
4. Add vinegar and put on sterilization, keep on low heat for up to 30 minutes. Cork. Beauty and taste are the two main components of this dish.

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

Pickled eggplants for the winter

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Add garlic.

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

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

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

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

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

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

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

Place the resulting mixture in jars and seal.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Place the completely cooled pieces in a cold basement.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Cut the pepper into strips.

Fry the eggplants in vegetable oil.

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

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

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

Recipe 7: Homemade eggplant salad for the winter is delicious

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

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

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

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

Peel the garlic.

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

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

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

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

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

Cooking recipes:

Many housewives rarely use this vegetable as a preparation or generally as a dish. But in vain. This product contains an incredible amount of useful substances, which is worth the fiber alone. It is useful for strengthening blood vessels, increasing immunity and for heart function.

Moreover, it is low-calorie - only 24 kcal per 100 grams. Just right for those who are on a diet.

Canning eggplants is already as widely used as pickled cucumbers, zucchini and tomatoes. They make an excellent snack with it. And the cooking process takes little time - simple, fast and tasty.

Let `s start

This is one of my favorite best eggplant recipes for the winter. Excellent taste and just a pleasant snack. This preparation contains a lot of summer vegetables - useful in any combination. Reminds me of a salad.

Compound:

• Young eggplants - about two kilograms,
• Tomatoes – 3-4 pieces,
• Onion – 2 onions,
• Ground red and black pepper - a teaspoon each,
• Sunflower oil,
• Sugar and salt - to taste.

How to cook the best eggplants for the winter “You will lick your fingers”

Start by washing the vegetables. Cut off the tail of the blue ones. Cut into circles about one and a half centimeters thick. Place in a separate container, add salt and cover with cold water. Leave them for an hour and let all the bitterness come out.

Peel the tomatoes. To do this, they need to be kept in boiling water for 2 minutes and then doused with cold water. And then it’s a matter of technique - the peel is easily and simply removed. Cut the tomatoes into pieces.

We cut the onion as for a salad. Now you need to simmer the onions and tomatoes a little over the fire. At this point, add salt (a tablespoon) for the last time. Cook for ten minutes until mushy.

Next, pepper the eggplants and roll them in flour, fry them on both sides.

Sterilize the jars in the oven at 50 degrees for about half an hour.

We put half the blue ones in the jars and fill them with the prepared tomato and onion mush. There should be no voids. Then again a row of eggplants and again vegetable filling. We finish the last layer with “blue” ones.

Now we need to sterilize our preparation for the winter. To do this, place the jars in a pan with hot water (water only up to the shoulders) and after it boils, let it sit in boiling water for a little while.

Screw on the lids and turn over. Wrap it in a blanket and leave it until it cools completely. Store in a cellar or refrigerator.

Delicious recipe for eggplants cooked like mushrooms

The results are truly the most delicious eggplants, like mushrooms - crispy and reminiscent of the taste of real pickled mushrooms.

The most delicious eggplants for the winter - fried with garlic

You just can’t imagine how delicious blue fruits can be when fried with garlic. Prepare more of these fried eggplants for the winter. By the way, you can eat them almost immediately after cooking.

Ingredients:

• “Blue” – 6 pcs.,
• Garlic – 1 head,
• Dill – 1 bunch,
• Vinegar and vegetable oil - 2 tablespoons each,
• Salt and sugar - two teaspoons each. spoons,
• Freshly squeezed lemon – 2 tsp.

Preparation:

I wash the “little blue” ones with a dish sponge. Remove the ends and cut into circles (do not cut too thin - about 1 cm). Choose fruits that are narrow rather than wide, so that they do not spread out during frying.

Place the pieces in a large bowl, fill with water (2 cups or to cover), salt and add lemon juice so that the fruits are not bitter. Leave for 1 hour. And then drain the dark water and dry it.

Place the frying pan on the fire and cook the fried eggplants until browned on both sides. We check with a fork, if they pierce without problems, then they are ready.

And one moment. If you plan to prepare fried eggplants for the winter, then it is not necessary to roll them in flour. There is a possibility of cans exploding.

At the next stage. Peel the garlic. Place the dill and garlic cloves into a blender and grind.

Add granulated sugar, salt, vinegar and oil to them. Mix thoroughly.

Now, one by one, we close the fried “blue” and garlic dressing with herbs in sterile jars in dense rows.

Place in a large, deep saucepan for sterilization. After that, roll it up, turn it over and cover it with a blanket. Let them stay like this until the morning. You can try it the next day. Store in a cool, dark place.

Conservation is varied and in each case original:

1. Pickled zucchini

Eggplants for the winter “Ten” - a popular eggplant salad

Why do you think “Ten”? Yes, because all the main ingredients in this recipe are exactly 10 each. It’s an original idea, really. Just ten pieces of each vegetable and that’s it – you won’t forget and there’s no need to look at the recipe.

Products:

• Vegetables (bell peppers, blue peppers, red tomatoes and onions) – all 10 each,
• Refined oil,
• Sil and granulated sugar - 1 table. spoon,
• Acetic acid (9%) - half a glass,
• Water.

Look carefully at the color when choosing eggplants for the winter. Brown means that the fruit is very bitter (large amounts of solanine have accumulated in them). Take fresh and young, strong and dense.

We clean all the main ingredients, wash them and cut them into rings (you can use half rings or pieces, as you like).

Layer all the vegetables in a container. Sugar and salt between rows. Add water, oil and vinegar. Put on fire

They should simmer for at least 30 minutes after boiling. During this time, the volume will almost halve. Taste and add salt if necessary.

Prepare the jars (they should already be sterile by this time) and begin the process of preserving the workpiece for the winter. Lay tightly and without air gaps. Use a seaming machine or simple screw-on lids to close the jars. Turn over and cover with a blanket until completely cool.

As you can see, this recipe is prepared quickly and without sterilization. If necessary, you can change the amount of composition to “Pyaterochka”, “Seven” or something else.

Recipe for making “little blue ones” without sterilization in tomato juice

Do you want to make a spicy, spicy and magical-tasting winter appetizer from eggplant? Keep the best cooking recipe. Just like the workpiece above, it won’t take you much time - you’ll spend more on cutting.

Ingredients:

• Young eggplants - two kilos,
• Sweet bell pepper – 2 kg.,
• Tomatoes – 3 kilograms,
• 2 pods of hot red pepper,
• Three heads of garlic
• Vegetable oil and vinegar (9%) - two tablespoons each,
• Granulated sugar and salt - a couple of spoons each,
• Water as needed.

We prepare:

The main thing in our culinary creation this time will be tomatoes. We will make juice from them. To do this, blanch them (boil for 40-90 seconds), douse them with cool water and remove the skin. Then into a meat grinder or juicer.

We also pass peeled garlic and hot pepper through a meat grinder.

We simply cut the “blue” ones into pieces (after washing them first), and peel the bell peppers from seeds and cut them into strips (straws).

Place the prepared products in one large container and mix. Add water and vinegar. I usually add acetic acid a couple of minutes before the product is ready. If you want, you can do the same.

Place on the stove and cook. After boiling, simmer until fully cooked.

Place in jars and seal. We turn it over to find out whether the lids were screwed on correctly and whether the jars are leaking. It turned out to be 7 liter jars. Store in the refrigerator, basement or cellar.

Mother-in-law's eggplant tongue

Do you know why this recipe was called that? Tongue means the main vegetable is cut lengthwise. The result is a long slice that resembles a tongue. And mother-in-law - this is because of the sharpness and burning.

In general, “Mother-in-law’s tongue for the winter” can be prepared not only from zucchini, but also from zucchini or other vegetables.

What should you serve such a delicious appetizer with? Look:

Recipe for delicious eggplants in Georgian style – “You will lick your fingers”

According to Georgian cuisine, where spicy foods often predominate, this cooking recipe will also contain fiery, spicy ingredients.

• 5 kilos of “little blue ones”,
• Bell pepper – 600 grams,
• Red pepper – 2 pcs.,
• Garlic – 200 gr.,
• Vinegar – 350 ml.,
• Vegetable oil – 1 cup.

How to cook in Georgian?

Wash the little blue ones, cut off the tails, cut them into rings 10-15 mm thick. Place in a separate container, sprinkle with salt and leave for 50-60 minutes. During this time, the fruits will give juice. Wash off all the bitterness and dry.

We are preparing the dressing. Peppers - remove seeds. Pass through a meat grinder along with the garlic. Add vinegar and oil to the resulting mixture (you can add salt if necessary).

Now you need to fry and brown the little blue ones.

Then dip each piece in the pepper and garlic dressing and into the jar. Sterilize and roll for 15 minutes. Turn them over and under the blanket until the next day - they will cool on their own.

Korean style eggplant

This recipe was shown to me by a Korean friend of my friends. It turns out to be quite a pleasant tasty salad appetizer. Now I like these Korean vegetables too.

Products:

• Eggplants - half a kilogram,
• A couple of medium sweet peppers
• One large carrot
• A couple of onions
• Half a hot pepper
• Head of large garlic
• Sunflower oil – 3 tbsp. spoons,
• Vinegar (9%) – 2 tbsp. spoons,
• Sugar – 2 tbsp. l.,
• Salt – 1 tbsp. l. plus 1 tsp,
• Black peppercorns – 15-20 peas,
• Ground red pepper - half a teaspoon,
• And coriander (in grains) - 1 table. l.

Preparation:

We cut the blue ones into halves. Then into slices. Just not too subtle.

Then you need to boil heavily salted water in a saucepan. Dip our slices into it and cook for about 3-5 minutes. Place the boiled fruits in a colander.

Grate the carrots on a Korean grater (if not, then use a knife as usual). Onion in half rings, Garlic through a crush.

Divide the bell peppers into quarters and then into strips. It burns into small pieces (just be careful - it can burn your hands - gloves will help).

Preparing the filling. Grind black pepper and coriander in a mortar. Mix them with ground red garlic. Pour oil into them and add salt, sugar and hot pepper. Mix everything thoroughly and add vinegar.

Now everything received must be combined together and rolled thoroughly with your hands. Leave to marinate for 5 hours.

Then we put the prepared preparation into jars and sterilize them. Screw on the lids and leave to cool. Store in a cool place.

Recipe for winter eggplant baked in the oven

An excellent option for preparing whole eggplants for the winter. Simply bake whole fruits in the oven, cool in cold water, and remove the skin and stem. And put them in bags and freeze them.

Such vegetables can be used in any dish in winter, often with salads, as an appetizer or as a side dish for meat.

You can prepare these delicious simple “blue” preparations yourself at home. And then, on a winter day, make an interesting and unusual dish out of them to surprise all the guests.

Bon appetit!