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Eggplants for the winter without everything. Recipes for harvesting eggplant for the winter without sterilization

Eggplants closed in this way are a preparation for winter salads. To taste, this product will seem to someone similar to pickled mushrooms, but this opinion is not unambiguous. A simple and unpretentious semi-finished product for preparing a delicious snack. Served with onion and fragrant vegetable oil. For large companies and long gatherings, a 3-liter jar is an excellent container for this workpiece, but for a small lunch and one-time use, it is better to have several liter jars in reserve.

Eggplants marinated whole for the winter can be served with Korean carrots. Before serving, whole marinated eggplants are first cut lengthwise into two parts, and then cut into cubes. They go well with fragrant homemade sunflower oil.

TIME: 1 hour

Light

Servings: 10

Ingredients

eggplant - 8-9 kg;
water - 3 liters (this marinade is enough for 3 cans of 3 liters each);
salt (not iodized) - 1 tbsp;
sugar - 1 tbsp;
vinegar 9% - 150 ml;
bay leaf - 5-6 pieces;
allspice (peas) - 10 pcs.

Cooking

Before proceeding closely to the cooking process, carry out a series of water procedures with vegetables. During this procedure, carefully inspect each eggplant to look for any damage or signs of deterioration. Assess the degree of spoilage of the product, if it is a small dark spot, then it can be completely cut out and the unspoiled part used for further cooking. If the damage is large, then you should not use such a blue one, put it aside. Cut the stalks and the opposite part of the selected vegetables. Fill a large saucepan with 2/3 of the water and bring to a boil. Dip the eggplants into boiling water, how many can fit in a saucepan and boil for 7-10 minutes. The cooking time will depend on the size of the vegetables, if the blue ones are small, then it is enough to boil them for 7 minutes, and large ones for 10.

Vegetables during cooking will not be completely immersed in water, but will be afloat. And to cook them evenly, turn them from side to side. Also, as an option, you can make a small press in the form of a plate with a smaller diameter, in which you can put some kind of load, so the eggplants can be completely immersed in water and undergo uniform heat treatment. The latter method is better because you do not have to stand over the fire and constantly monitor this procedure. You can step back and start preparing the marinade. Put all the necessary spices and spices in a clean container, fill with clean water and put on fire.

We do not use vinegar yet, it must be poured in at the very last turn, when the marinade boils and the eggplants are placed in jars.

During cooking, the vegetables changed their color from beautiful eggplant to brown, and also wrinkled, but this is what tells us that they are ready for the next stage of our preservation. Place all boiled vegetables while hot in clean and sterile jars. Surely the vegetables will be cooked in parts, so the filling of the container will be gradual. Arm yourself with tongs or a fork, which will make it convenient to take a hot blue one. Try to place them tightly, tilting the jar can flatten them.

If all the jars are full, the marinade is boiling on the stove, pour in the last ingredient - vinegar. Let it boil and pour the workpieces with spicy boiling water to the very top. Immediately roll up and carefully, holding the jar by the lid, turn it upside down. Leave in this position until completely cool, and then put in a cool dark place for further storage.

On a note:

When choosing eggplant, pay attention to their size and elongated shape. Neat and even vegetables are ideal for this preservation.

Store an open jar of whole-marinated eggplants in the refrigerator and use no more than a week, otherwise the eggplants may turn sour.

Delicious eggplant for the winter cooked properly, can be a great appetizer or main course. Often they are eaten by people who are on a diet or are adherents of vegetarianism. It can be preserved for the winter, preserving the vitamins and giving the vegetables an unusual and interesting taste. Below we consider a few delicious best eggplant recipes for the winter.

Recipe "Real jam" in Georgian

This recipe allows you to cook spicy eggplant for the winter. without sterilization.

Ingredients:

5 kg of eggplant;
17 pcs of bell pepper;
5 chili peppers;
21 cloves of garlic;
2 tbsp. l. salt;
1 glass of vinegar;
4 tbsp. l. Sahara;
350 ml vegetable oil.

Step by step cooking

Prepare eggplant. Wash well, cut off the stalk and cut into pieces to make small cubes.
Pour the chopped vegetable into a deep container, salt and mix, leave for 30 minutes.
Grind the peeled bitter pepper with garlic in a blender.
Place the seeded bell pepper in a blender bowl, chop. You can grind it in a meat grinder, but then the mass will turn out to be porridge-like.
Drain excess liquid from eggplant.
Put the vegetable in a heated frying pan, fry until golden brown.
Take a large saucepan, put pepper, garlic, vinegar and oil in it. Boil the contents, add sugar and eggplant, boil for 10 minutes.
Transfer to pre-sterilized jars, close with lids.
Leave the inverted jars wrapped in a blanket to cool.

Watch the video! Eggplants (blue) in Georgian for the winter

Eggplant in Korean for the winter

Eggplant salad tasty and healthy. Therefore, it is necessary to prepare it for the winter in sufficient quantities. Many will love this recipe.

Ingredients:

1.2 kg of bell pepper;
1.2 kg of carrots;
4.7 kg of eggplant;
1.2 kg of onions;
1-2 teaspoons of ground hot pepper;
120 gr garlic;
2 tbsp. l. 70% vinegar;
salt.

Cooking method:

Wash vegetables.
Cut off the stalk of the eggplant, cut into strips, salt and leave for 60 minutes.
Peel the carrots and grate them on a Korean carrot grater to make thin straws.
Peel the bell pepper and cut into strips.
Peel the onion and cut into half rings.
Peel the garlic and pass through a press.
Put all vegetables, with the exception of eggplant, in a container, mix, add vinegar and hot pepper, leave for 5 hours. You can not add hot peppers if very spicy dishes are not welcome.
Roast eggplant in a pan.
Mix all vegetables.
Put the finished salad in sterilized jars, cover with lids (do not roll up!) And put to sterilize. If the jars are half a liter - it takes 15 minutes, if the jars are liter - 30 minutes.
Roll up and leave to cool wrapped.

Watch the video! Eggplant in Korean, insanely delicious salad

eggplant like mushrooms

According to this recipe, ready-made eggplants turn out to be similar to pickled mushrooms. They will be soft and slippery. Here is one of the best recipes.

Ingredients:

2.5 kg of eggplant;
5 cloves of garlic;
300 gr of dill;
350 ml of vegetable oil;
5 st. l. salt;
12 st. spoons of 9% vinegar;
2.7 liters of water.

Step by step cooking process

We take a large container, pour in vinegar, add salt and put it on the included stove.
My blue fruits, cut off the stalk, peel and cut into cubes about 2 cm.
Put the vegetable into the boiling brine and cook for 5 minutes after boiling.
Strain through a colander, leave for 30 minutes to remove the liquid and bitterness.
Prepare the garlic, chop.
Chop dill.
Add garlic, herbs and oil to the cooled eggplants.
Put the workpiece in a jar tightly, leave for 6 hours.
If the preparation is planned for the winter, heat the snack, place it in sterilized jars and roll it up.

Watch the video! eggplant like mushrooms

Homemade eggplant lecho with sweet peppers in tomato

This recipe is simple and quick to prepare. However, the taste eggplant caviar Top notch, the whole family will love it.

Ingredients:

2.3 kg of eggplant;
600 gr of bell pepper;
2 kg of tomatoes;
4 cloves of garlic;
50 gr dill;
2 chili peppers;
200 ml of vegetable oil;
2 tbsp. l. salt;
125 g of sugar;
1 tsp vinegar essence.

Cooking process

Prepare tomatoes. It is necessary to remove the peel from them, for this they should be lightly poured over with boiling water, passed through a meat grinder.
Put sugar, salt, vinegar, sunflower oil into a cauldron and boil for 2 minutes.
Cut hot and Bulgarian pepper into small pieces, add to the tomatoes and boil for 2 minutes.
Wash the eggplant and cut off the stalk, chop into thin strips, put in a cauldron.
Peel the garlic, chop and place on the vegetables.
Boil 30 minutes after boiling.
Add chopped dill and boil for another 3 minutes.
Sterilize jars, put a snack in them, roll up.

Watch the video! Pepper lecho with eggplant is a delicious simple recipe for preparing salad for the winter

A simple eggplant recipe - "Teschin language"

This recipe is simple but quite demanding. But it will appeal to all lovers of spicy.

Ingredients:

1 kg of eggplant;
1 kg of tomatoes;
1 kg of bell pepper;
5 pieces of hot pepper;
5 cloves of garlic;
130 ml of vinegar;
2 tbsp. l. salt;
250 g sugar (1 cup);
230 ml vegetable oil.

Cooking method

Wash the eggplants and peel them off.
Wash the tomatoes and peel them. To do this, put them in boiling water for a few minutes, and then in cold water, then the skin will be removed easily and quickly.
Rinse the peppers and clean them from seeds and stalk.
Peel the garlic.
Pass all vegetables through a meat grinder.
Add oil, vinegar, sugar and salt to the mixture of vegetables.
Cut the eggplant into slices and put them in a cauldron. Add tomato puree and vegetable mixture to them.
Cook on low heat for 30 minutes, stirring thoroughly so as not to burn.
The workpiece is ready, it should be transferred to sterilized jars and closed.

You can not remove the skin from eggplants, but cut them into rings. But then it will be necessary to leave the chopped vegetable with salt for 30 minutes so that the excess bitterness is gone. After that, rinse them and cook as directed in the recipe.

Watch the video! Mother-in-law Salad Eggplant Tongue for the Winter

Spicy salad of fried vegetables with garlic and pepper

This recipe is quite spicy and interesting. Eggplant goes well with garlic and various types of seasonings. This dish can be served on the festive table, moreover, such an appetizer will help fight colds in winter.

For cooking you need:

5 kg of eggplant;
75 gr of hot pepper;
5 cloves of garlic;
250 ml of vinegar.

Step by step cooking

Rinse the eggplant, cut off the stalk, cut into medium circles 1 cm thick.
Salt water at the rate of 500 gr per 5 liters of water.
Put vegetables in water and put a press, you can fill a three-liter jar, leave for 2 hours.
Transfer the vegetables to a colander and set aside to drain all the liquid.
Fry eggplant slices on both sides in refined oil.
Finely chop the pepper and chop the garlic, add vinegar and mix. Leave this mixture for 30 minutes.
Everything is laid out in layers. Eggplants are poured with garlic dressing, watering each layer.
Banks with sterilize eggplant within 30 minutes and roll up.

Watch the video! Fried eggplants with fresh bell peppers and herbs

Classic eggplant saute

Ingredients:

9 eggplants;
3 pcs bulbs;
12 pieces of tomatoes;
3 pcs carrots;
3 pcs sweet peppers;
2-3 hot peppers;
1 head of garlic;
¾ tsp salt.

Cooking process

All ingredients are prepared in advance.
Eggplants are cut into cubes, salted and left for 40 minutes.
Cut onion and sweet pepper into cubes.
Carrots are cut into thin strips, tomatoes in half rings.
Squeeze the eggplants and send to the pan.
Take the second frying pan, put the onion, when it becomes golden - add the carrots.
When the vegetables are almost ready, add the bell pepper, and after 3-5 minutes, the tomatoes.
Salt everything and simmer the vegetables until all the moisture has evaporated.
Add everything to the eggplant, which cannot be overcooked.
Mix all the vegetables, put on a slow fire and simmer for a few minutes.
Add squeezed garlic and chopped hot peppers, simmer for a couple of minutes and roll into sterilized jars.

Watch the video! Delicious eggplant sauté

On the eve of the conservation season, every housewife is going to make eggplant preparations for the winter. Indeed, in the season, vegetables for conservation cost a penny, and in winter it is so nice to open a jar of eggplant on a festive table, or just for dinner with a potato casserole.

In addition, do-it-yourself eggplant blanks are a guarantee of naturalness and healthy food. After all, canned food manufacturers "sin" to mix preservatives and dyes so that their blanks are stored longer and retain their presentation.

I bring to your attention the "Golden Recipes" of eggplant blanks for the winter, which have been tested by more than one thousand housewives, and every year they are invariably popular.

If you have your own original eggplant recipe for the winter, feel free to share it in the comments.

Saute eggplant for the winter (you will lick your fingers)

If you like simple and not troublesome eggplant blanks, then you will definitely like my today's eggplant sauté recipe for the winter. We will cook eggplant sauteed for the winter without tedious sterilization, “fur coats” and lengthy preparation of ingredients. A portion of sauteed blue ones for the winter is small, everything is prepared very quickly and simply. And the result ... I promise you - you will lick your fingers! Recipe.

Georgian eggplant for the winter

Fried eggplants in spicy adjika with garlic…well, what could be tastier? By the way, Georgian-style spicy eggplants for the winter are prepared without sugar, in case you don’t like sugar in canned vegetables. Georgian eggplant appetizer for the winter is prepared with sterilization, and it will take more time to prepare the ingredients. See how to cook.

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

I dedicate this eggplant recipe to all fans of delicious blue ones. Harvesting for the winter "mother-in-law's tongue" from eggplant - well, what could be easier? In fact, these are spicy eggplants in adjika, which I told you about earlier, but still my today's appetizer "mother-in-law's tongue" from eggplants is not prepared quite usually. To ensure that the "mother-in-law's tongue" of eggplant for the winter turned out to be guaranteed tasty, I decided to pre-bake the eggplant in the oven. Interesting? Recipe with photo.

Eggplant for the winter "Spark"

How to cook real eggplant "Spark", you can see.

Eggplant fried for the winter

If you like savory and spicy snacks, then my today's recipe for fried eggplant for the winter with garlic 100% deserves your attention. My friend advised me to make such canned fried eggplants, and you know, I was very pleased with the result.

Fried eggplant with garlic for the winter turned out to be incredibly tasty, and is no different from fresh seasonal eggplant. We will cook fried eggplants for the winter without sterilization, so get ready to do the preservation very quickly so that you can immediately send hot eggplant jars under the covers. Recipe with photo step by step.

Adjika eggplant for the winter

Most recently, I discovered a new recipe for myself - adjika with eggplant. To say it's delicious is an understatement! It's just amazing, honestly! I am sure that in the winter season such conservation will be very popular. Another plus of this recipe is the ease of preparation. You don’t really have to fiddle with the ingredients for a long time - you just need to chop them in a meat grinder. Recipe with photo.

Eggplant salad for the winter with rice

Let's prepare an eggplant salad for the winter with rice, and the company of proud eggplant dandies and traditional rice will be: tomatoes, bell peppers, onions, carrots and seasonings. Such a winter salad with rice and eggplant is a great appetizer and a complete vegetable dish. Especially winter eggplant salad for the winter with rice will be relevant in the post: you just need to warm up the contents of the jar and a hearty dinner is ready! Recipe with photo.

Spicy eggplant for the winter in a marinade

I asked a friend for this recipe for spicy eggplant for the winter. Yes, yes, she begged for it - once I tried an amazing spicy eggplant appetizer at her place and just disappeared: I liked it so much. And the friend was in no hurry to share the recipe: she apparently wanted to be the unique owner of such a successful recipe. But, in the end, I persuaded her, and in my cookbook, a spicy eggplant appetizer for the winter took pride of place. It is really, well, very spicy - thanks to the red pepper and spicy - because of the garlic. Another highlight of this appetizer is a delicious marinade with vegetable oil and vinegar. See how to cook.

Eggplants like mushrooms for the winter

Do you know that you can close eggplants like mushrooms for the winter? Yes, yes, both their taste and appearance will be very similar to honey mushrooms or butter. This recipe was shared with me by a neighbor - she has been preserving eggplant in this way for a long time, and this preparation is always one of the first to diverge from her. Somehow she treated me to such fried eggplants like mushrooms, and I really liked them. Recipe with photo see

Eggplant and peppers in tomato sauce

I want to introduce you to an excellent preparation of eggplant for the winter. Why excellent? Because everything in it is the way I like it: it is prepared simply and quickly, but it turns out delicious and very beautiful. If you love eggplants, have nothing against tomatoes and favor bell peppers, then you will also like this preparation. Recipe with photo.

Salad "ten" for the winter with eggplant

A dozen salad for the winter with eggplants is called so because for its preparation we need 10 pieces of various vegetables: eggplants, onions, sweet peppers and carrots. The amount of tomato for the recipe should be twice as much to make the salad juicy and fragrant. This delicious ten salad for the winter was prepared by my mother. See recipe with photo.

Eggplant salad for the winter "Autumn"

Looking for simple eggplant blanks for the winter? Pay attention to the eggplant salad for the winter "Autumn". How to cook eggplant salad for the winter "Autumn", you can see.

Eggplants for the winter with carrots, onions and garlic

You can see a detailed recipe with a photo of how to cook eggplant for the winter with carrots, onions and minke garlic.

How to freeze eggplant: a proven way with a photo

You can see a detailed recipe with a photo of how to freeze eggplant for the winter.

Eggplants in adjika for the winter

Do you like not troublesome and simple eggplant blanks? Eggplants in adjika - exactly what you need! You can see a detailed recipe with a photo of how to cook eggplant in adjika for the winter.

Eggplant salad for the winter "Vegetable Madness"

The recipe for eggplant salad for the winter "Vegetable Madness", with step-by-step photos, you can see.

Eggplant for the winter in Korean

How to cook eggplant for the winter in Korean, you can see.

Salad for the winter of eggplant and beans

Do you want to close a delicious blue salad for the winter? Then be sure to pay attention to the salad for the winter of eggplant and beans. The result is excellent: a very tasty salad with eggplants, tomatoes, peppers and beans. By the way, the beans go well with the blue ones and make the preparation also quite satisfying. How to cook an eggplant salad with beans for the winter, I wrote.

Eggplant in tomato for the winter

The recipe for eggplant in tomato, you can see.

Fried eggplant for the winter with pepper and vegetable sauce (recipe without vinegar)

Cooking such fried eggplants is simple, but long enough: this appetizer closes without vinegar, so it has a long sterilization. Detailed recipe.

Eggplant salad for the winter "Vkusnotiischa"

I have been using this eggplant salad recipe for the winter for more than a year, and every time I am very pleased with the result. Firstly, I like the way of preparing such a blue salad - simple and fast enough, there is no sterilization, and the preparation of the ingredients does not take much time. Secondly, the salad turns out to be very bright, appetizing, so that it can be safely offered not only to home, but also to guests. See recipe with photo.

Eggplant caviar for the winter

How to cook eggplant caviar for the winter (recipe with step by step photos), you can see.

Eggplant for the winter with nuts

The season of eggplant preparations is in full swing, you have already tried a lot of my recipes, and you have yet to learn even more interesting recipes. About one of these recipes, I want to tell you today. We will cook delicious fried eggplants with nuts for the winter, with garlic and parsley. See the recipe with step by step photos.

Eggplant salad for the winter "The Magnificent Four"

Very tasty and simple eggplant salad for the winter without vinegar. Recipe with photo.

Eggplant appetizer for the winter with vegetables

How to cook a delicious eggplant appetizer for the winter with vegetables, I wrote.

Marinated eggplant for the winter with bell pepper

I offer you another simple recipe for preserving eggplant with red bell pepper in garlic marinade. Delicious pickled eggplants for the winter are very fragrant and are perfectly stored all winter. See how to cook.

Eggplant fried for the winter (mother's recipe)

Ingredients:

3 kg. eggplant
4 heads of garlic
2 hot peppers
1 liter sunflower oil
salt and sugar to taste
spices of all kinds to taste

Cooking:

My eggplant, cut into round pieces, salt and leave for half an hour, so that bitterness comes out of the eggplant.
Fry in sunflower oil until golden brown. when all the eggplants are fried, add more oil to the oil remaining after frying the eggplant.
We divide the garlic in half - we cut half into slices, we press the other half through a garlic press. Capsicum finely chopped.

Eggplant blanks: "Golden Recipes"

4.3 (85.33%) 45 votes

Delicious eggplant blanks for the winter - a wonderful treat! Cook at home with the best recipes.

During the harvesting season, a big problem arises in finding suitable eggplant recipe options. There are a lot of variations and the main ones are discussed in the article. Delicious eggplants for the winter according to the best recipes are easy to implement, especially if you follow everything step by step.

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 is eggplant, as they have a rich taste, especially when mixed with additional ingredients.

Variations can be completely different, for example with mushrooms. In our recipe with a photo, we will consider a very tasty option for preparing eggplants with honey for the winter. It will give 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 how you like it more, a light aftertaste, or a rich spicy one. We also want to immediately put you on notice, choosing eggplant for our dish is a small size. When they are small, they are much more convenient to use. But, of course, the main indicator is their freshness. It will take us about 2 hours to prepare, the amount of products in the composition is indicated per serving in 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 lime 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 with the fact that our vegetables in a deep bowl must be filled with water, everything is well washed. To decorate our vegetables, we cut off both sides of the edge, and peel off the skin in strips. If you don't like it, then you can remove the whole skin. Then the eggplant must be cut into rings, or strips if desired. The second option is more practical, as it turns out to save time, both when cutting them and while frying in a pan. After we cut them, sprinkle generously with salt and leave in this form for about an hour.

In the meantime, we will deal with the "zest" of our dish. First, peel the garlic, cut it into small pieces.

And when the right time comes, we return to our blue ones. Before you start frying them, they should be rinsed and dried with paper towels. Then we fry them in turn on both sides over low heat. It is not necessary to bring to readiness, just lightly fry.

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

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

And immediately quickly pour our jars. Once you have done this, very quickly roll up the sterilized lids. We wrap our jars with a warm towel, wait for cooling.

That's all! Not so difficult, right? And on the other hand, eggplant with pepper in a honey marinade. Have a delicious winter!

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

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

Eggplant - 1.5 kg
Tomatoes - 3 kg
Bulgarian pepper - 1 kg
Carrot - 1 kg
Onion - 1 kg
Refined vegetable oil - 0.5 cups
Vinegar 9% - 0.5 cup
Sugar - 1 cup
Salt - 2 tbsp

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

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

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

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

Then pour the carrots, grated on a coarse grater. Onions with carrots in tomato sauce should boil for 10 minutes. By the way, the scent is amazing!

We wash the eggplants from salt and put them on a dry towel so that it absorbs excess liquid. This whole procedure is done so that the eggplants are not bitter.

Pepper, cut into strips, add to the tomato filling.

Then the eggplant should be cut into large strips and added to the tomato salad dressing.

Add garlic.

Cover the saucepan with a lid. Reduce the fire to a minimum. Leave to languish on fire for 30-40 minutes. Don't forget to stir. Then we lay out in sterilized jars and twist. Under a fur coat, until completely cooled. We store eggplant salad in the cellar or refrigerator.

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

A delicious appetizer cooked with eggplant and spicy sauce will be a great addition to any holiday table. The preparation of the recipe does not take much time, but at the same time you can prepare it for the winter. A very fragrant and elegant dish just not to be missed. We will prepare two cans of Georgian eggplant with a volume of 0.5 liters.

eggplant - 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 should be cut into small pieces and salted.

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

Our minced vegetables need to be put in a pan. The mixture should start to boil. Add sugar and mix. We put the already fried vegetables in the same pan. We cook for about 10 minutes.

The resulting mixture is laid out in jars and rolled up.

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

You can add cilantro, fragrant herbs, nuts, and more as interesting ingredients that will improve your taste sensations.

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 will not 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 utensils in advance - jars and lids. It is convenient to store vegetable salads in jars with a capacity of 400 to 800 grams, a larger volume suggests either very voracious consumers or a large family, since open jars can be stored in the refrigerator for no more than 2 days, as well as any canned food.

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

So, we take a large container for cooking vegetable stew. It can be a saucepan or a wide-bottomed saucepan.

Ripe eggplant without damage and spoilage, with elastic skin, cut into circles about a centimeter thick, put in a saucepan.

We clean the sweet bell pepper from seeds, cut into large pieces, add to the eggplant. 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 to be colorful. If the pepper is red, then the color of the finished dish will be darker.

Peel the zucchini, cut finely. Also finely chop the onion and garlic. Place zucchini, onion and garlic in a saucepan. By the way, young light green zucchini do not need to be peeled.

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

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

Finely chop a bunch of fresh herbs, throw in 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 hot eggplant salad in prepared dry, clean jars. Immediately roll up the lids tightly, turn on the neck. We wrap the canned food in a warm blanket and leave it at room temperature for several hours.

We clean the completely cooled blanks in a cold basement.

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

Eggplant salad for the winter without sterilization is ready. Enjoy your meal! Stock up for the winter!

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

Still wondering what recipe to cook delicious eggplant for the winter? I highly recommend trying an original and interesting dish - eggplant like mushrooms. The elastic slices are blue with a slight aroma of garlic and actually somewhat resemble mushrooms (I would say, it looks like pickled milk mushrooms). In season, be sure to prepare a couple of jars of such eggplants for the winter - I'm sure you will like them!

Eggplants of any degree of maturity are suitable for the recipe for this vegetable preparation for the winter, but it is still advisable to choose young ones (they do not have such large and hard seeds). Whether or not to peel the skin is entirely up to you. Some people like it, and some people can't stand it. If the eggplants are elderly, it is advisable to keep them in salted water, and then squeeze them well - this way you can easily remove the bitterness.

The amount of garlic for eggplant for the winter can be increased or decreased - this is a matter of taste. Vegetable oil is suitable for any refined, that is, odorless (I use sunflower oil). In the marinade, I have collected the most delicious and aromatic ingredients to the taste of our family. You can safely remove or add your favorites.

eggplant - 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 need the following products: eggplant, refined vegetable oil and garlic. In addition, for the marinade, we will take water, table vinegar, granulated sugar, edible salt (not iodized!), Bay leaf, allspice, peas, clove buds, mustard seeds and coriander. If you do not like some spices, you can not 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 seeds and coriander in a suitable container (I have a 4-liter saucepan).

Pour water (cold or hot - not so important) and put on medium heat so that the contents of the dishes boil.

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

We cut the pulp not finely, but rather large pieces, so that later it would be convenient to eat them. Approximate size is 3 x 3 cm.

While we put all the pieces in a bowl (1 kilogram is eggplant in an already prepared form).

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

We wait until the contents of the dishes 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. You don’t need to stir them too actively - it’s best to lower them to the bottom with a slotted spoon, as the vegetables float on the surface of the marinade all the time.

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

After that, we throw the eggplant slices into a sieve or colander so that the marinade stacks - we will no longer need it. Let them stand like this for about 10 minutes. I throw away the bay leaf and cloves - they have given up their aroma enough, and during storage they can give a little bitterness to the workpiece.

During this time, you need to clean and chop fresh garlic - I have one small head, but you can take as much as you like or not use at all if you do not like it.

Pour refined vegetable oil into a deep and wide frying pan and let it warm up over medium heat. After that, lay the chopped garlic and fry for literally 20-30 seconds. It is not necessary longer, since the darkened (that is, well-fried) garlic will be bitter, and we need its flavor to soak the oil.

Immediately we shift eggplant slices into garlic oil, from which the marinade is already well stacked. Fry on the highest heat for 3-4 minutes, stirring occasionally. This is necessary in order to properly warm the eggplants, since we will no longer sterilize them additionally.

We lay out very hot eggplants in a pre-prepared dish, trying not to tamp them too much, while leaving no air bubbles. We also distribute the remaining boiling oil in jars - the pan should remain empty. Regarding the preparation of 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 pour about 100 milliliters of cold water into each. We steam them in the microwave at the highest power for 6-7 minutes (the time is indicated immediately for 2 jars). I advise you to use glass jars with a capacity of 500 milliliters - you only need 2 pieces.

Seal the jars with lids immediately. You can use both simple tins (roll up with a key) and screw ones (they just twist - your husband will help you).

We turn the jars upside down and leave them in this position until they cool completely, wrapping them in something warm (a blanket, a blanket, a fur coat or a coat - which you usually use when canning). Thus, an additional heat treatment of the covers and the entire workpiece takes place. We store eggplants like mushrooms where the rest of the seamings are - in the basement, cellar or other dark and cool room.

In winter, open a jar, transfer to a bowl, add chopped herbs and fresh onions, mix and enjoy. And you can just like that - without additives. In any case, it turns out a very tasty dish, which is not ashamed to offer even to guests. With a slice of black bread or boiled potatoes - you will lick your fingers! Cook for health, friends, and enjoy your meal!

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

Rarely does a festive table do without spicy spicy salads and appetizers of Korean cuisine. Popular and eggplant in Korean. And this is well deserved: a tasty, moderately spicy, slightly pickled appetizer of eggplant, carrots and bell peppers, with spices, will appeal to you and your loved ones.

Eggplant - 2 kg
Carrots - 1 kg
Pepper sweet cone 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 eggplant for the winter. Wash and peel eggplants and carrots. Peppers wash, cut, remove seeds.

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

Grate carrots for Korean carrots (or on a coarse grater).

Pepper cut into strips.

Fry eggplant 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 are not canning, store the salad in the refrigerator.

For canning, put the salad in prepared, sterilized jars, cover without twisting the lids, and place in a saucepan with warm water (place a stand or cloth on the bottom). Sterilize in moderately boiling water 0.5 liter jars - 30 minutes, 1 liter jars - 1 hour. After the time is up, take out the jars with special tongs and carefully, without opening, close (roll up) the lids.

Cover closed jars with Korean-style eggplants with a blanket and leave for a day, and then put them into storage. Enjoy your meal!

Recipe 7: homemade eggplant salad for the winter is delicious

Another eggplant salad for the winter with tomato, carrot, pepper, onion and garlic. A variant of a delicious salad without frying and baking eggplant. The taste of the salad is rich, but at the same time tender.

eggplant - 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 attachment points of the stalks (if they are hard) and grind in a meat grinder or chop in a blender. We need 1.5 liters of tomato.

Wash 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 mashed, as in a blender), which gives the salad its piquancy.

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

Wash the eggplant, cut off the stalks and cut into small pieces. Eggplant peel should be peeled if it is a little bitter and rough, if the skin is thin and does not have a bitter taste, it can be left on.

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

We put the boiling salad in sterile jars, roll it up with sterile lids and wrap it until it cools completely. From the indicated amount of vegetables, about 6 liters of salad are obtained.

Harvesting eggplant for the winter is a must for every housewife. In winter, such vegetables are beneficial. Salads are preserved from eggplant, they are cooked with other vegetables and spices.

Eggplant came to us from India and fell in love with it, thanks to its taste and useful properties. The vegetable is rich in calcium and zinc, as well as minerals. This article contains the best eggplant recipes for the winter.

Such a preparation is a real storehouse of useful substances. It turns out eggplant salad for the winter is very tasty and spicy.

Cooking takes two hours. From the ingredients, 7 jars of 1 liter are obtained.

Ingredients:

20 tomatoes;
ten sweet peppers;
ten eggplants;
hot pepper - one pod;
1 st. l. Sahara;
60 ml. vinegar;
one and a half st. l. salt;
ten carrots;
0.5 l. oils;
ten bulbs;
ground black pepper;
three bay leaves;
greens.

Cooking:

Sterilize jars and lids.
Slice the pepper into medium length strips.
Cut the onions into half rings, the same length as the pepper.
On a coarse grater, grate the carrot, cut the peeled eggplant into a medium cube.
Scald the tomatoes with boiling water and remove the skin, cut the vegetables into cubes.
Lay vegetables in layers in a saucepan. Carrots should be the first layer, put eggplant on top.
The next layer is pepper and onion. Place hot pepper between layers.
Add spices with sugar and chopped herbs.
Pour in the oil with vinegar, put the tomatoes.

Boil under the lid, as it boils, reduce the heat and simmer for 30 minutes.
Put in jars, roll up. When completely cool, store in a cellar or pantry.

Choose young eggplants with small seeds. If bitter ones are caught, put the vegetables in salted water for half an hour. Squeeze with your hands before cooking.

Georgian eggplant caviar

In Georgia, they love eggplant and cook many national dishes and snacks with vegetables.

It will take 2.5 hours to prepare.

Ingredients:

kilogram of onion;
one and a half kg. tomatoes;
fenugreek and coriander;
two hot peppers;
700 gr. carrots;
3 art. spoons of vinegar;
kilogram of pepper;
salt, sugar;
2 kg. eggplant.

Cooking:

Cut the eggplant into cubes and leave in water with salt for 40 minutes.
Peel and chop the tomatoes, chop the onions and pepper into small pieces.
Chop the hot pepper, grate the carrot on a medium grater.
Eggplant and fry until soft in oil, put in a separate bowl.
Fry the onion in the same oil until golden brown, transfer to a bowl, then the carrot and pepper. Cook tomatoes without oil for ten minutes.
Combine the ingredients, add spices and sugar. Cook for 35 minutes on low heat, pour in the vinegar and remove from heat after five minutes. roll up.

Ingredients:

3 kg. tomatoes;
rast. oil - 1 glass;
3 kg. eggplant;
3 heads of garlic;
3 hot peppers;
sugar - six tbsp. spoons;
3 art. spoons of salt;
120 ml. vinegar.

Cooking:

Vegetables, except for eggplant, chop garlic in a meat grinder.
Pour in the oil with vinegar, sugar, salt. When it boils, lower the heat and cook for 15 minutes.
Cut the eggplant into strips or semi-circles, lay out to the vegetables. Cook for forty minutes. Roll into banks.

Saute refers to a type of vegetable stew, which is prepared in a special way - frying and shaking the pan. Do not mix vegetables with a spatula, you can only shake. This is the whole feature - it is believed that this is how vegetables retain juice and the pieces remain intact.

The total cooking time is about 2 hours.

Ingredients:

12 tomatoes;
a head of garlic;
9 eggplants;
2 hot peppers;
3 onions;
salt - ¾ tsp
3 sweet peppers;
3 carrots.

Cooking:

Cut the eggplants and onions with peppers, carrots into thin strips, and tomatoes into half circles into cubes.
Squeeze the eggplant with your hands and fry. Separately, fry onions and carrots alternately, after 7 minutes add sweet peppers, after five minutes tomatoes. Salt vegetables, except eggplant.
Stew vegetables until moisture is completely evaporated. Then add eggplant.
Stir, cook for a few minutes, put crushed garlic with chopped hot pepper. Leave the saute to languish for a few minutes. Roll into jars.

Marinated eggplant for the winter

Pickled eggplants with herbs and garlic will be a great treat for guests on a cold winter evening. Vegetables are fragrant.