Today, probably, there are no people who would not love delicious homemade vegetable preparations. Eggplants for the winter without sterilization are presented by the best recipes in our article, any gourmet will find something for himself. For many housewives, canning eggplant during the season of the end of summer and the beginning of the autumn period is one of their favorite activities. There are a lot of recipes of various variations and cooking technologies on the Internet, so we decided to choose the most worthy of them. So you can open a jar of your favorite eggplant dish in the form of a salad or delicious caviar on a cold winter evening and feel the taste of summer.

Gardeners with many years of experience and experts recommend not to use vegetables for homemade preparations indiscriminately. Here are some valuable tips that we highly recommend listening to:

Properly selected and properly cooked eggplants for the winter without sterilization according to the best recipes with photos can be seen below.

We cook eggplant in a monastic style

This recipe is simple and doesn't take long to prepare. In addition, it does not need a lot of ingredients and additional devices. We will need: 2-2.5 kg of blue eggplant, 4 heads of garlic, 2-2.5 tablespoons of salt, 6% vinegar.

The monastic method involves two different ways of preparing a dish:

1. According to the first method, we first prepare the eggplants themselves: wash, peel and boil. Then pour the vegetables with brine and leave for 30-40 minutes.
2. The second method is to cut the eggplant into small cubes, and then fry them a little in vegetable oil.

Now we proceed to the processing of garlic: peel, cut and chop in a meat grinder to achieve the desired consistency, and so that the juice stands out. The resulting garlic puree should be rubbed with all the vegetables. In the brine, where the vegetables were infused, add salt and vinegar, and then bring it to a boil on the stove. If you cooked eggplants using the second method, by frying, prepare the brine separately in this ratio: 1 liter of pure water per 85 g of iodized salt.

Vegetables already processed with garlic mass are placed in pre-prepared jars and poured with boiling ready-made brine. Close the lids tightly and place the jars in the refrigerator to allow the eggplant to ripen. We are waiting for 1-2 weeks and we can serve it to the table!

eggplant like mushrooms

You can cook eggplant like mushrooms for the winter, you can find the best recipes without sterilization here. This cooking technology is quite simple, and the taste is simply incomparable and amazing! Such a salad can be served both to the festive table and to any everyday side dish. In addition, such a dish is very healthy, saturated with many trace elements and vitamins. Eggplants are also rich in fiber, proteins, fats and carbohydrates, and most importantly - components that can lower blood cholesterol levels.

We will look at a recipe for making eggplant salad with mushroom flavor without using vegetable oil. The appearance of vegetables will also be a bit like mushrooms, the pieces will be juicy, soft and elastic. What we need: 4-5 kg ​​of eggplant, 3 bay leaves, 1 cup of vinegar, black pepper 8-10 peas, 4 heads of garlic, chili pepper if desired for piquancy, 4-5 tablespoons of iodized salt.

Let's get started:

Mushroom-flavoured eggplants are ready! Now you can please yourself, your household or guests with the amazing taste of an appetizing salad. We advise you to add a little vegetable oil and garlic to taste when serving. And your favorite greens will decorate the composition: parsley, dill, basil or spinach. The meal is ready, bon appetit!

Appetizing pickled eggplant

Autumn is the time to stock up on goodies and fruits for the winter, in order to remember the warm summer days on cold days. Homemade pickles can be prepared in a variety of ways, using a variety of technologies. Eggplants for the winter, according to our best recipes with step-by-step photos without sterilization, you can cook pickled whole in one jar.

The technology itself is very simple, fermenting eggplant is not difficult. The only point: we need to find small and even slightly unripe and undergrown fruits. This is explained by the fact that such blue eggplants are easier to put in a jar, and they also have almost no seeds. The whole process will take us about 4 days. What we need: a 3-liter glass jar, 2-2.5 kg of eggplant of the desired dimensions, 2-3 medium-sized sweet bell peppers, 4-5 cloves of garlic, 1 stalk of fresh celery if desired and to taste, 1 bunch of green dill and fresh parsley, 2-2.5 tablespoons of iodized salt, 2 liters of pure water, 2-3 dried bay leaves, 8 black peppercorns, 4 allspice peas.

Begin:

Italian eggplant salad recipe for the winter

On many Italian gourmet websites dedicated to cooking, this recipe is particularly popular. The taste of such a salad turns out to be a little sour, but goes well with grilled meat. Whole eggplants for the winter according to our original recipes without sterilization will delight you with an unusual and pleasant taste on cold winter days!

What do we need to buy to prepare an Italian salad: 1-1.5 kg of eggplant, 7 cloves of garlic, 4 peas of allspice, 350 ml of grape vinegar, salt, a little dried thyme, 200 ml of olive oil, chili pepper flakes.

Let's start cooking:

Baked eggplant for the winter

Baked eggplants for the winter according to recipes for cooking without sterilization are very similar to caviar in consistency. After opening a jar with such a dish in winter, you just have to choose the right side dish, cut the greens and add your favorite vegetable oil to taste. For such an appetizing preparation, we need: ripe blue eggplant, 3-4 teaspoons of salt and 9 percent vinegar.

You can bake eggplants in the oven (30-45 minutes at a temperature of 230 degrees), a slow cooker, and even in a regular frying pan. We check the degree of readiness of vegetables with a sharp stick or a toothpick: the peel should give in well and be soft. If so, then it's time to let the fruits cool, peel the eggplants, cut and put in half-liter jars, pouring one tablespoon of vegetable oil into each. Leave 1-1.5 centimeters from the edge of each jar.

Now add salt and vinegar, close the lids and place the jars in a container of hot water for half an hour. Then we take out the jars of eggplant salad, turn the lids down and leave to cool.

Modern housewives are happy to close salads and eggplant caviar for the winter to please their loved ones. To make your preparations tasty and healthy, study all our recipes and choose something to your taste. Bon appetit!

Cooking recipes:

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

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

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

Let `s start

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

Compound:

• Young eggplant - about two kilograms,
• Tomatoes - 3-4 things,
• Onions - 2 onions,
• Ground red and black pepper - a teaspoon,
• Sunflower oil,
• Sugar and salt - to taste.

How to cook the best eggplants for the winter "Lick your fingers"

First you need to wash the vegetables. Cut off the tail of the blue ones. Cut into circles about one and a half centimeters thick. Put in a separate container, salt and pour cold water. For now, leave for an hour - let all the bitterness come out of them.

We clean the tomatoes from the skin. To do this, they need to be held for 2 minutes in boiling water and then poured over with cold water. And then, a matter of technology - the peel is easily and simply removed. Cut the tomatoes into pieces.

We cut the onion like in a salad. Now you need to stew the onions with tomatoes a little on the fire. At this point, add salt (a tablespoon) for the last time. Cook for ten minutes until mushy.

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

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

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

Now we need to sterilize our workpiece for the winter. To do this, we place the jars in a pot of hot water (water only up to the shoulders) and after it boils, let's cook in boiling water for a little.

We twist the lids and turn over. Wrap with a blanket and leave it to cool completely. Store in cellar or refrigerator.

Delicious Eggplant Recipe Cooked Like Mushrooms

It turns out really the most delicious eggplants like mushrooms - crispy and reminiscent of the taste of real pickled mushrooms.

The most delicious eggplant for the winter - fried with garlic

You just have no idea how delicious blue fruits can be roasted with garlic. Prepare more of these fried eggplants for the winter. By the way, you can already eat them almost immediately after preparation.

Ingredients:

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

Cooking:

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

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

We put the pan on the fire and cook the fried eggplants so that they are browned on 2 sides. We check with a fork, if they are pierced without problems, then they are ready.

And one moment. If you plan to harvest fried eggplant for the winter, then it is not necessary to roll in flour. There is a possibility of explosion of cans.

At the next stage. We clean the garlic from the husk. We send dill, garlic cloves to a blender and grind.

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

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

We put on sterilization in a large and deep pan. After that, roll up, turn over and cover with a blanket. Let it stay like this until morning. You can try 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 products in this recipe are exactly 10 each. Originally invented, really. Just ten pieces of each vegetable and that's it - you won't forget and there is no need to look into the recipe.

Products:

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

Look carefully at the color when choosing eggplant for the winter. Brown means that the fruits are very bitter (a large amount of solanine has accumulated in them). Take fresh and young, strong and dense.

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

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

They should be stewed after boiling for at least 30 minutes. During this time, the volume will almost double. Taste and adjust if needed.

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

As you can see, this cooking recipe happens quickly and without sterilization. If necessary, you can change the number of composition to "Pyaterochka", "Seven" or some other.

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

Do you want to cook a spicy, spicy and magical eggplant appetizer for the winter? Keep the best cooking recipe. Also, like the workpiece above, it will not take you much time - spend more on cutting.

Ingredients:

• Young eggplants - two kilos,
• Bulgarian sweet pepper - 2 kg.,
• Tomatoes - 3 kilograms,
• 2 pods of hot red pepper,
• Three heads of garlic
• Vegetable oil and vinegar (9%) - two tablespoons each,
• Sugar and salt - a couple of spoons,
• 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 with cool water and remove the skin. Then into a meat grinder or juicer.

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

We simply cut the “blue ones” into pieces (before washing them), and we clean the bell pepper from seeds and cut into strips (straws).

We put the prepared products in one large container and mix. Add water and vinegar. Usually I pour in acetic acid a couple of minutes before the workpiece is ready. You can do the same if you want.

Put on the stovetop and cook. After boiling, simmer until fully cooked.

We lay out the banks and roll up. We turn over to find out if the lids were tightened correctly, if the jars are leaking. It turned out 7 liter jars. We store in the refrigerator, basement or cellar.

Mother-in-law eggplant tongue

Do you know why this recipe is called that? Tongue means that the main vegetable is cut lengthwise. It turns out a long cut, resembling a tongue. And mother-in-law is because of the sharpness and burning.

In general, "Teschin tongue for the winter" can be prepared not only from zucchini, but also from zucchini or other vegetables.

And with what to serve such a delicious appetizer? Look:

The recipe for delicious eggplants in Georgian - "Lick your fingers"

According to Georgian cuisine, where spicy foods most often predominate, hot spicy ingredients will also be present in this cooking recipe.

• 5 kilos of "blue ones",
• Bulgarian pepper - 600 grams,
• Red pepper - 2 pcs.,
• Garlic - 200 gr.,
• Vinegar - 350 ml.,
• Vegetable oil - 1 cup.

How to cook in Georgian?

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

We're getting ready to ship. Peppers - Remove grains. We pass through a meat grinder along with garlic. To the resulting add vinegar and oil (you can salt if necessary).

Now you need to fry and brown the “blue ones”.

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

Eggplant in Korean

This recipe was shown to me by a Korean friend of my friends. It turns out a pretty tasty appetizer salad. Now I also like Korean-style vegetables like this.

Products:

• Eggplant - half a kilogram,
• A couple of medium sweet peppers
• One large carrot
• a couple of bulbs
• Half a hot pepper
• Large head of 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 tsp,
• And coriander (in grains) - 1 table. l.

Cooking:

Cut the blue ones in half. Then into slices. Just not too thin.

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

We rub the carrots on a Korean grater (if not, then as usual with a knife). Onions in half rings, Garlic through a crush.

We divide the bell peppers into quarters and then into strips. Burning into small pieces (just be careful - it can burn your hands - gloves to help).

Ready to fill. Pound black pepper and coriander in a mortar. We mix them with red ground, with garlic. Pour oil into them and add salt, sugar and hot pepper. Mix everything thoroughly and pour vinegar.

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

Then we lay out the prepared blank in jars and sterilize them. Screw on the lids and let cool. We store in a cool place.

Recipe for preparing eggplant blanks for the winter, baked in the oven

An excellent option for cooking whole eggplant for the winter. They simply bake in the oven with whole fruits, cool in cold water, peel and peel. And stacked in bags - frozen.

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

Here are some delicious simple blanks from the "blue ones" you can cook 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!

Delicious spicy eggplant for the winter can be prepared according to this recipe.

Despite the fact that I haven’t been making large preparations for a long time, I still keep some recipes and periodically reproduce them. Since I have fresh vegetables all year round, I can cook something healthy from them at any time. But still, in summer, vegetables are fresher and cheaper, so today I decided to make a small eggplant preparation, which my friends love so much, it is very well suited as a cold snack for holiday feasts.

Minimum products and maximum pleasure! Let's prepare the products. My mother's recipe, the amount of products is designed for the needs of a large family, today I cook only half the portion, we don't eat a lot of pickles, only from hunting.

IMPORTANT: spicy eggplants are prepared for the winter without sterilization and without the addition of vinegar. At the same time, even in our hot climate, where there are practically no winters, this blank is stored well.

The spiciness of the eggplant will depend on the amount of chili and garlic. If you like spicy eggplants, don't remove the seeds from the chili. We like moderate spiciness, so I remove the seeds.

IMPORTANT: you should not forget that during the cooking process, the chili pepper will enhance its properties, and as a result, the dish will be spicier when infused and cooled.

We will punch vegetables in a blender or scroll in a meat grinder, so we just first clean the peppers from the stalks and seeds, then cut them into small portions.

Tomatoes are also cut into several parts. Peel the garlic and chop finely.

In a blender, grind the prepared vegetables in a puree.

We shift the vegetable puree into a saucepan, add salt and sugar. If your tomatoes are sweet, sugar can be omitted. We let the contents of the pan boil over high heat, and then reduce the heat to a minimum and simmer the vegetables for 50-60 minutes until the liquid has almost completely evaporated and the sauce thickens.

While the hot sauce is cooking, prepare the eggplant. Cut the eggplant into slices 5-7 mm thick. You can cut into semicircles and sticks, at your discretion.

Sprinkle the sliced ​​eggplant generously with salt and let it sit for 30 minutes. Eggplants will release bitterness, rinse the eggplants well, dry them with a paper towel.

Pour all the vegetable oil into the pan and fry the eggplant circles very well on both sides until soft and golden brown.

We fill the bottom of a jar sterilized in a way convenient for you with ready-made hot spicy sauce.

Put a layer of fried eggplant on top and pour it with a layer of sauce.

Alternate layers of eggplant and sauce until the jar is full. There should be a layer of sauce on top.

Spicy eggplants without sterilization for the winter are ready. We roll up or close the jars with lids. Let the workpiece cool completely and send it to a cool place.

In winter, open a jar of spicy eggplant and enjoy a great snack!

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

namenu.ru

Ingredients

For a 1 liter jar:

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

Cooking

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

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

Cut carrots into thin strips with a vegetable peeler. Coarsely chop the garlic, chop the herbs.

At the bottom of a sterilized jar, put some garlic, herbs and carrots. Then - part of the eggplant. Repeat layers until you reach the top of the jar.

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

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

edimdoma.ru

Ingredients

For 2 jars with a volume of 1 l:

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

Cooking

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

povar.ru

Ingredients

For 3 cans of 1 liter:

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

Cooking

Cut the eggplant into small pieces. Pass the tomatoes through a meat grinder to make juice.

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

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

Ingredients

For 3 cans of ½ l:

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

Cooking

Cut the eggplant into slices about 1 cm thick. Sprinkle with a spoonful of salt, mix and leave for 15 minutes.

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

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

Cover them with lids and put them in a saucepan, covering the bottom with a cloth. Pour water into it up to the shoulders of the jars and bring to a boil. Sterilize jars for 20 minutes and roll up.

iamcook.ru

Ingredients

For a 1½ liter jar:

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

Cooking

Cut the eggplant into thick flat slices, and the peeled pepper into large strips. Put the vegetables in a bowl and cover with boiling water for 5 minutes. Then discard them in a colander.

Put sugar, salt, coriander and black pepper into a saucepan and cover with water. Stir to dissolve ingredients and bring to a boil. Remove from heat, add vinegar and stir again.

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

Cover the jar with a lid and place in a saucepan lined with a cloth. Pour water up to the sides of the jar into a saucepan and bring to a boil. Sterilize the jar for 25 minutes, and then roll up.

Ingredients

For 3 cans of ½ l:

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

Cooking

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

While gently stirring, bring the water to a boil again and simmer for 5 minutes. Drain the eggplant in a colander to drain excess liquid.

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

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

Place them in a pot with a lined bottom. Cover the blanks with lids and pour water into the pan up to the shoulders of the cans. Sterilize jars 15 minutes after boiling and roll up.

Ingredients

For 4 cans of ½ l:

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

Cooking

Chop the eggplant into large cubes. Grate the carrots for. Peeled from seeds and stalks pepper cut into small strips.

Put the vegetables in a saucepan. Add minced garlic, ketchup, sugar, salt, oil and vinegar. Put the saucepan on a slow fire and stir its contents. Cook covered for a few minutes until the vegetables release their juices.

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

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

edimdoma.ru

Ingredients

For 2 cans of ½ l:

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

Cooking

Cut the eggplant into slices about 1 cm thick. Grease two baking sheets with half of the oil. Lay the eggplants on them in a single layer and drizzle them with the remaining oil. Bake for 25-30 minutes at 200°C.

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

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

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

Ingredients

For 3 cans of 1 liter:

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

Cooking

Cut the eggplant into small cubes. Sprinkle with ½ tablespoon of salt and let sit for 15-20 minutes. Drain the liquid that has come out, rinse the vegetables and squeeze.

Cut the cucumbers into semicircles, and the pepper, peeled from seeds and stalks, into small strips. Pass the tomatoes through a meat grinder to get the juice.

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

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

povarenok.ru

Ingredients

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

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

Cooking

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

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

Cut the slightly cooled eggplant into large cubes. In sterilized jars, tightly layer the eggplant and vegetable mixture. The top layer should be cabbage. Roll up the banks.

Eggplant for the winter is the most delicious home-made preparation. All housewives are trying to prepare more salads from healthy vegetables in the summer according to the best recipes. Simple options for delicious eggplant dishes are varied and so many salads for the winter are obtained from very ordinary vegetables: appetizers, salads, pickled vegetables, salted and pickled. This vegetable is indispensable for the diet of vegetarians and dieters. 100 grams of eggplant contains only 24 calories.

To prolong their life and preserve vitamins and nutrients, they came up with conservation. They are salted, marinated, frozen, dried, fermented, caviar, salads, snacks are made from them. It is both tasty and healthy. We will replenish your collection of recipes. Write down, rather, the best eggplant recipes for the winter. They will definitely come in handy.

Eggplant salad for the winter Desyatochka

For everyone who loves eggplant salads for the winter and wants to make them an integral part of their table in the cold seasons, we recommend that you start preparing the amazing Ten salad right now. As the saying goes: “prepare a sleigh from the summer ...” There are many banal simple recipes for harvesting eggplant for the winter, which even novice hostesses can repeat. Harvesting will not take much time, and the finished dish will be tasty and indispensable. So, let's get started ... Simple delicious: ten salad for the winter with eggplant, it will be a great bright snack on your festive New Year's table.

Products:

• 10 fresh tomatoes, small eggplants, onions, garlic cloves, bell peppers;
• 100 grams of sugar;
• 1/2 liter of sunflower oil;
• 2 tablespoons of table salt;
• 200 ml of food vinegar 9%.

Eggplant salad recipe for the winter Desyatochka with a photo:

Preparing the vegetables for the salad
As already mentioned, there is nothing complicated in preparing a salad for the winter. First, thoroughly rinse all salad ingredients.

Start slicing with the main component - eggplant. First, cut the eggplant lengthwise, then across into small pieces. The size of the pieces is always up to you. Pour the chopped eggplant immediately with cold water, let it brew for about 30-40 minutes.

Bell peppers are also cut lengthwise, after which the stalk with seeds is removed from the inside, then each half is cut into relatively wide pieces of 3 cm each. Cutting small tomatoes does not make sense. It is enough to cut them in half, cut out unnecessary fastenings of the stalks and divide each half into 3 slices. Be sure to wash onions and garlic after peeling. Cut the onion into rings, and finely chop the garlic, as much as possible.

Cooking a delicious salad for the winter
Next, you will need a saucepan with a thick bottom, into which sunflower oil is poured. Put it on a small fire and pour all the previously chopped vegetables into the pan. Add sugar and salt. The vegetable mixture must be thoroughly, but at the same time gently mixed.

The main task has been completed. Now you can leave the dish alone and go about your business until the contents of the pan begin to boil. After boiling the vegetable mixture, reduce the heat to a minimum and simmer the vegetables for about 35-40 minutes. Then add vinegar and simmer for another five minutes. Leave the fire at the same level.

Arrange the ready-made hot ten salad for the winter with eggplant in pre-prepared glass jars. Try to ensure that the vegetables lie evenly in each of them. Roll up jars filled with salad and wrap them in a warm blanket in an upside down position. There they should remain until completely cooled, after which they can be transferred to a place of permanent storage.

That's all! Delicious salad Desyatochka for the winter with eggplant is ready!

Watch the video: Eggplant salads for the winter - delicious Ten salad

Tartar eggplant for the winter

A good, time-tested eggplant recipe for the winter.

To cook eggplant in Tatar you will need:

• 2 kg of eggplant;
• 1 st. Sahara;
• 12 pcs. sweet pepper;
• 1 - 3 pcs. hot pepper. Adjust to your taste.;
• 4 heads of garlic;
• 2 tbsp. oils;
• 1 st. vinegar or 2 tbsp. l. vinegar essence;
• 2 tbsp. l. salt;
• 3 liters of tomato juice.

From this amount of products comes out 6 liters of the workpiece.

Recipe for eggplant in Tatar style for the winter:

Bring tomato juice to a boil. Add salt, sugar, vegetable oil, vinegar to it. Grind hot pepper with garlic through a meat grinder and add to boiling juice.

Mix the hot tomato mixture with the bell peppers, cut into rings. Then add eggplant, cut into circles or halves, quarters of a circle - to your preference. Cook until tender 30-40 minutes from the moment of boiling.

Arrange in clean, prepared jars and immediately roll up. Remove the jars under a fur coat until cool.

Such eggplants for mushrooms, to taste, are surprisingly similar to pickled mushrooms.
Very easy, quick and delicious recipe!

Compound:

• for 2 cans of 0.5 liters: eggplant - 1 kg;
• vegetable oil for frying - 100 g;
• garlic - 3-4 cloves;
• hot pepper - 1 pod;
• marinade: water - 1 liter;
• salt - 100 g;
• vinegar 5% apple - 150 g.

Cooking:

Wash the eggplant, cut into circles 1.5-2 cm thick and cut each circle into 4 more parts.

Put the raw blue ones in a bowl, add salt and pour water. Leave for 40-60 minutes.

After such a salt bath, bitterness leaves the eggplant.

And most importantly, during frying, they will absorb less oil, and this is very important, because eggplants, like a sponge, absorb a huge amount of fat.

Pour water into a saucepan, add salt, boil. Pour in the vinegar and boil again.
Rinse the eggplants from salt and send to a pan with boiling marinade. Cook for 3-4 minutes. Take the eggplant out of the marinade and let the water drain.

And send the eggplant to a saucepan with boiling vegetable oil.

Fry for 3 minutes. Lastly, add garlic, passed through a press and chopped hot pepper. Let's keep our eggplants on fire for one more minute.

Pour hot into sterilized jars.

Close the lids, turn the jars over, wrap them in a warm towel and cool. That's all, delicious eggplants "for mushrooms" are ready!

Spicy pickled eggplant

Required:

eggplant - 2 kg .;
garlic - 3 heads;
salt - 1 tbsp;
sugar - 0.5 tbsp;
hot hot pepper - 1-2 pods;
fresh parsley - 130-150 g;
table vinegar 9% - 100 ml. (half a glass);
vegetable oil - 3-4 cups (faceted glass, 200 ml.).

Yield - 3 jars with a volume of 750 ml.

How to cook:

Rinse eggplant under running water, dry with a kitchen towel. Eggplant, without peeling off the skin, cut into slices.

Pour 2 cups of oil into a frying pan, heat and fry the eggplant on both sides until light golden brown.

just don't overdo it!

As necessary, gradually add the rest of the oil. Put the fried eggplants on a paper towel so that all excess fat is absorbed into it.

Finely chop the greens and hot peppers, chop the garlic in a blender.
Greens, pepper, garlic, vinegar, salt, sugar - mix everything together in one cup. Add the remaining (cooled down) vegetable oil in the pan (about 0.5 cups).

Put eggplant in a cup with greens, and gently mix with your hands, trying not to crush the eggplant.

Fill sterilized jars with eggplant, cover with boiled lids, and put in a pot of water for sterilization (at the bottom of the pot, under the jars, I always put some kind of cotton napkin). We sterilize 20 minutes from the moment of boiling.

Take out the jars of pickled eggplants, tighten the lids, turn the lids down, cover with a blanket (blanket, terry towel) and leave it until the next day. Banks should be put away for storage.

It's hard to believe, but even a novice hostess can prepare eggplant in a tomato for the winter. Many are afraid of conservation, especially if there is no experience. And it’s completely in vain - to make a good preparation, it’s enough to use a proven recipe. Such a recipe is in front of you, it remains only to stock up on blue ones, tomatoes and other products on the list.

Ingredients:

• 1 kg of eggplant;
• 750 grams of tomatoes;
• 1 hot pepper;
• 250 grams of sweet pepper;
• 100 grams of garlic;
• half a glass of sunflower oil;
• a quarter cup of table vinegar;
• 50 grams of sugar;
• 1 tablespoon of salt.

How to cook:

Georgian eggplant

Compound:

• 3 kg. little blue ones;
• 0.5 st. vinegar;
• 3 heads of garlic;
• 5 pieces. round pepper;
• 1 l. sunflower oil;
• salt.

Cooking:

Wash the little blue ones and cut lengthwise or in circles, as you like. I have more circles :)
Salt, put in a colander and leave for 3 hours to glass bitterness.

Then fry all the blue ones in sunflower oil until cooked, it is desirable that there be a lot of oil, because. eggplant absorbs it well.

In the meantime, we prepare the dressing. Clean and wash garlic and peppers. We twist everything into a meat grinder. Add vinegar and oil left over from frying. Hot dressing is ready.

Now we take clean jars and lay them in layers: refueling, little blue ones, refueling, blue ones again, refueling again and so on to the top. And then, you need to sterilize the jars with the contents, 10-15 minutes will be enough for half-liter ones.

Now roll up and wrap until completely cool. It will be delicious in winter!

Pressed pickled eggplant

Ingredients:

• 1 kilogram of carrots;
• 2.5 kilograms of eggplant;
• 7-8 cloves of garlic;
• medium size 2-3 onions;
• long stalks of celery (according to the number of eggplants);
• vegetable oil;
• 2 table. spoons of salt.

Recipe:

With a sharp knife, cut off the tails of the eggplants, make a deep longitudinal cut (pocket), then boil in salted water (1 tablespoon of salt / 1 liter of water) for half an hour. Drain the water, cool the eggplants, put them under oppression (press down lightly with a plate) so that the glass is excess liquid.

Pour boiling water over the celery stalks and leave them for 10 minutes. Celery will be needed to tie the stuffed eggplants so that they do not crumble.

Prepare carrot filling. Why peeled carrots must be chopped with a blender or grated with a grater with large holes.

Finely chopped onion fry in vegetable oil, add minced carrot and half of the salt. Continue frying until the carrots are cooked.

Now you can start stuffing. Prepare 2 small bowls. One will contain chopped garlic, the other vegetable oil (about 150 g). Coat the boiled eggplant inside and out first with garlic, then with vegetable oil, fill the pocket with carrot filling and wrap with celery.

Place stuffed eggplants in dense rows in an enamel pan. Cover with a plate on top and put a small oppression on it (for example, a jar of water). Take the pan to the balcony or put it in another cool, dark place for 2-3 days. If they are fermented enough, you can roll them up.

Arrange in liter jars, previously cleanly washed, cover with tin lids for seaming and sterilize for 1 hour over low heat. Spin.

Marinated eggplant for the winter - a simple recipe

Ingredients:

• 2 kg of eggplant;
• 6 table. spoons of salt + 1 tbsp. a spoonful of salt for the marinade;
• 3 large heads of onions;
• 1 bunch of parsley (celery);
• 5 cloves of garlic;
• 3 red bell peppers;
• 150 g sunflower oil;
• 150 g of 6% vinegar;
• 2 tbsp. spoons of sugar.

Pickled eggplant is prepared as follows:

Eggplant caviar for the winter You will lick your fingers

What could be better than a jar of fragrant eggplant caviar opened in winter? When spring greenery and a new autumn harvest are still far away, such conservation is a real gift, and can be appropriate on any table, whetting the appetite with its beautiful appearance and delicious smell.

Ingredients:

• 10 medium sized eggplants;
• 5 carrots;
• 5 bulbs;
• 5 sweet bell peppers;
• 1 kg of tomatoes;
• vegetable oil;
• salt and spices to taste.

Cooking method:

1. We cut the eggplant into cubes and, sprinkling them with plenty of salt, leave to stand for at least half an hour so that bitterness comes out with the juice.
2. Rinse eggplant under running water.
3. Then we cut onions, peppers, tomatoes into cubes, grate carrots.
4. Heat vegetable oil in a frying pan, fry the onion until transparent; then add carrots with peppers, tomatoes and blue ones and simmer all the vegetables for about half an hour with constant stirring. At the end of the stew, season the caviar with salt and black pepper.

We lay out the finished eggplant caviar in jars, sterilize for about half an hour and roll it up.

Saute eggplant for the winter

Saute is a type of dish that gets its name from the French word “sauter”, which translates as “to jump”. This is explained by the fact that during the cooking process, the products from which the dish is prepared are fried in a special saucepan or in a frying pan with sharp shaking, as a result of which the products are turned over and mixed. There are a lot of options for cooking saute: from meat, from fish, from various vegetables.

The most popular among the recipes for this dish is canned eggplant saute for the winter. Sauteed eggplant can be served both hot and cold. It will go well with any side dish or act as an independent dish. Having replenished stocks of your pantry with such a preparation for the winter, you will always have a delicious and healthy ready-made dish at hand.

You will need:

• eggplant - 15 pcs.;
• tomatoes - 15 pcs.;
• onion - 15 pcs.;
• hot red pepper - 2 pods;
• garlic - 2 heads;
• parsley - 1 bunch;
• vinegar essence (70%) and vegetable oil - 1.5 tbsp. l.;
• salt;
• sugar.

How to make canned eggplant saute:

Wash the eggplant, cut in half lengthwise and put in a bowl, sprinkling with salt. Leave for an hour to drain the bitter juice.
Peel the onion and cut into half rings. Cut the tomatoes into halves or into 4 parts if they are large.

Rinse the blue ones from salt and juice, cut each half into 3-4 parts. Put eggplants, tomatoes and onions in a large container, pour vegetable oil, mix and put on fire. After boiling, simmer for about 40 minutes, gently stirring with a spatula.

After boiling, pour chopped parsley, grated garlic and very finely chopped red hot pepper into the pan. Mix with salt and sugar to taste, stir. Simmer another 15 minutes.

At the end of cooking, pour in the vinegar essence, mix the vegetables well again. Put the finished sauté hot into sterilized jars, roll up and wrap until completely cooled.

Eggplants in adjika for the winter

Products:

• eggplant - 1 kg;
• tomatoes - 1 kg;
• Bulgarian pepper - 500 g;
• hot pepper - 1⁄2 pod;
• garlic - 3 cloves;
• vinegar 5% - 100 g;
• sugar - 3 tsp;
• salt - 1 tbsp. l.;
• sunflower oil - 100 g.

How to cook eggplant in adjika for the winter:

Eggplants (strong medium-sized vegetables) wash, cut into halves across, then each half lengthwise into 3 parts. If the vegetables are large, they can be cut into more pieces.

Transfer the chopped vegetables to a bowl, pour cold water over, add 2 tbsp. l. salt and leave the vegetables for 30-40 minutes.

Bulgarian and hot peppers washed, peeled from the stalks and seeds, cut into pieces. Wash the tomatoes and cut into pieces of such a size that it is convenient to skip the vegetables through a meat grinder. Pass pepper and tomatoes through a meat grinder or chop with a blender.

Pour the resulting vegetable mass into a saucepan, salt and add sugar, mix well. Place the saucepan on the stove, bring the mixture to a boil and simmer for 15 minutes. After a quarter of an hour, pour vinegar into the sauce.

Rinse the eggplant under running water to remove the salt and squeeze lightly.

Heat sunflower oil in a frying pan. Add eggplant to skillet and fry until golden brown, stirring occasionally. For frying, it is advisable to use a non-stick pan, as this will reduce the amount of sunflower oil for frying and prevent the vegetables from absorbing too much fat.

Transfer the fried eggplants to a saucepan with boiling tomato sauce.

Peel the garlic, chop (pass through a press or grate on a fine grater) and add to the vegetable mass. Mix salad.

Continue cooking over medium heat for 10-15 minutes. It is not advisable to keep the pan on fire for longer, as the vegetables will boil and lose their shape.

Arrange eggplants with sauce in pre-prepared (sterilized) jars. Cover the jars with the workpiece with lids, place in a pot of hot water and sterilize for 15 minutes.

Carefully, so as not to burn yourself, remove the jars from the hot container, roll up, turn upside down, wrap well and leave to cool completely.

This recipe indicates the amount of ingredients for the preparation of 4 jars of the workpiece with a volume of 0.5 liters. You can use larger containers. At the same time, it is worth remembering that for jars of a larger volume, the sterilization time should be slightly increased.

You can change the amount of hot pepper and garlic in this preparation to your taste.

Video - recipe: lecho with eggplant, tomatoes and peppers