Cooking time: 1 day Servings: several jars

Eggplant preparations for the winter are invariably in demand. But Italian eggplants have not yet become widespread in our country. Preserving eggplants using this recipe is quick and easy. In winter, you will open a jar of delicious eggplant with garlic, tomatoes, capers, oregano and inhale the aroma of summer Italy.

Eggplants in Italian

Recipe for a delicious eggplant snack by Vasilisa from Tolyatti

Ingredients:

How to cook eggplants with tomatoes and garlic for the winter:

Eggplants should be skinned before cooking. This can be done with a knife or vegetable peeler. Now cut the eggplants into strips.

Then fill them with salted water and leave them to salt under a load for a day. After this period, the eggplants should be squeezed well.

Finely chop the garlic and chili pepper with a knife, after removing the seeds.

Add capers, spices, olive oil, and wine vinegar to salted eggplants. And leave them to marinate for 3 hours.

Then pour the pickled eggplants with tomato juice from fresh tomatoes, add a little salt, chicory or chopped horseradish root, boil for 10 minutes and pour into prepared sterilized jars. Close with lids. No need to sterilize.

This spicy eggplant appetizer will appeal to lovers of savory dishes.

The recipe takes part in

In the height of summer, when grocery stores are stocked with fruits and vegetables, you have to be creative so that you don't get bored with the same products. Eggplant is a not unknown inhabitant of vegetable gardens and markets in the summer season - a real find for the housewife. Eggplants contain potassium, which has a positive effect on the main organ - the heart and normalizes the water-salt balance of the body. It’s not for nothing that Easterners call eggplant a vegetable of longevity and regularly feed it to their grandparents. Moreover, eggplants contain only 24 kcal per 100 grams. Eating “blue” also helps cleanse the intestines. The perfect vegetable!

We have collected the most delicious eggplant recipes, in our opinion, so that you always know what to cook with eggplant and can fully appreciate the taste and benefits of the wonderful eggplant vegetable!

1. Armenian eggplant appetizer

For the Armenian treat, eggplants (7 kg) are cut into pieces, salted and placed under pressure overnight. In the morning, the prepared eggplants are fried in parts in a frying pan (like potatoes), mixed with separately fried onions (2 kg), also chopped into strips, seasoned with chopped garlic (100 g), salt, ready-made hop-suneli mixture (to taste) and simmer for half an hour, stirring the mass.

Then put it in jars, heat them in boiling water for 30 minutes and seal.

2. Recipe - Georgian eggplant appetizer

Also, approximately, eggplants are preserved according to a Georgian recipe from the 50s of the last century. The fruits are cut into circles, salted, kept for a couple of hours so that they release juice, squeezed and fried. Then they are placed in jars, layered with filling: chopped walnuts (a glass), onions (200 g), garlic (2 cloves), cilantro seeds (1 teaspoon), salt and pepper (to taste). Pour wine vinegar (¾ cup) and vegetable oil on top (2 cm layer). The jars are heated in a saucepan with boiling water (30 minutes) and sealed with lids. Preparing for the winter - the Georgian eggplant recipe is ready. It is better to store in the basement.

3. Eggplant and pepper appetizer

Sweet pepper and eggplant (1 fruit each) for preparation in Azerbaijani First, they bake over a fire and remove the skin, and the pepper and seeds. Tomatoes (2 pcs.), previously scalded and peeled, and onions (head) are cut into circles and fried in vegetable oil. Vegetables are placed in a pan in layers, sprinkled with herbs and crushed garlic. Salt to taste, simmer, and then pack the hot mass into jars. Seal and allow to cool under a blanket.

4. Here’s how to prepare eggplant for the winter according to an Italian recipe

Pour sunflower oil into the pan and heat it at intervals of 5 minutes. take turns adding peeled and chopped onions, carrots, sweet peppers, zucchini, eggplants, stirring the vegetables regularly. When they become soft, add grated tomatoes (without skin), Italian herbs (bought in the store) and cook first under the lid, and then without it, stirring the mass regularly. As soon as it starts to puff a little, add salt and sugar to taste. For those who like it, you can add a piece of hot pepper. Quickly pour the mixture into jars, seal them and let them cool, after wrapping them in a blanket.

5. Eggplants marinated like mushrooms

All proportions are arbitrary, and for eggplant mushrooms you will need 4 liters of water, 4 kg of eggplants, 4 heads of garlic, 4 tbsp. spoons of salt, 4 tbsp. spoons of vinegar essence, 100 g of vegetable oil, a large bunch of dill. Boil water, add salt and essence, medium and equal sized eggplant cubes and leave for exactly 5 minutes. from the moment the liquid boils. Place the eggplants in a colander and, after allowing the water to drain, transfer them to an enamel basin. Chopped garlic (no need to crush), dill and vegetable oil are also placed there. Mix carefully, pack into clean jars (0.5 l), heat for 15 minutes in boiling water, seal and cool with a fur coat.

6. Pickled eggplants - a simple recipe

Cut off the tails of the eggplants, put them in a saucepan, add cold salted water and bring to a boil (small fruits 4 minutes, large ones 5-7 minutes). Drain the water, let the eggplants cool and place them in three-liter jars. Add spices to each jar (1 hot pepper, 3 bay leaves, 4 cloves of garlic, 6 allspice peas), pour boiling water up to the shoulders, leave for 5 minutes and drain the liquid. Then prepare the marinade (2 liters of water, 150 ml of vinegar, 3 tablespoons of salt), fill the jars with it, seal them and allow to cool under the fur coat. In winter, eggplants are cut into cubes and seasoned with mayonnaise or vegetable oil with garlic and onions. These eggplants resemble mushrooms in taste and appearance.

7. And here’s another recipe - Korean marinated eggplants

Eggplants (pieces) and peppers (straws) in a 1:1 ratio are separately boiled until semi-soft in boiling water, washed with cold water and squeezed. Combine the vegetables, sprinkle with vinegar essence, cover with a towel and let stand for a while. Then add onion cut into half rings (half the weight of eggplants and peppers), garlic (2 cloves), soy sauce, and herbs. Mix everything, make a hole in the vegetable mass, pour ground red hot pepper into it and pour in hot (heated until smoking) vegetable oil. Mix again, put into jars and close their polyethylene(nylon) covers. This eggplant preparation for the winter is stored in the refrigerator throughout the cold period.

8. Recipe for making eggplant caviar, without salt, vinegar and sugar

The eggplants are wiped with a napkin and baked in the oven at 200 degrees until cooked (they become soft and can be easily pierced with a fork). Then carefully transfer them to a cutting board, cover with another clean board and place a weight (saucepan with water) so that the bitter juice flows out. The cooled fruits are peeled. Sweet vegetable peppers are prepared in the same way. Finally, the tomatoes are poured with boiling water for 3-5 minutes, doused with cold water and the skins are also removed.

First put a layer of tomatoes in a liter jar, then eggplants and peppers, and another layer of tomatoes on top. The jars are kept in boiling water for 30-40 minutes, rolled up with lids and cooled under a fur coat. Cooled jars are stored in a cool, dark place.
In winter, the contents of the jar are crushed with a knife, freshly fried onions are added, the mixture is heated in a frying pan for about 10 minutes and seasoned with crushed garlic. The caviar should have a slight smoky smell.

Eggplant “Ogonyok” Dedicated to thrill-seekers!

Ingredients:

According to the recipe for 5 liter jars:
1. 5 kg eggplant
2. 300 g garlic
3. 10 pcs. red sweet pepper
4. 8 pcs. hot pepper
5. 1 kg tomato
6. 0.5 l sunflower oil
7. 1 cup 9% vinegar
8. Salt.

Preparation

1. Peel the peppers, wash the tomatoes, peel the garlic, wash the eggplants.
2. When you peel hot peppers, do it with gloves, otherwise your hands will burn for a couple of days.
3. You need to wash the sealing jars. I wash them with soda, then pour boiling water over them. I put the lids in a saucepan and also pour boiling water over them.

Now vegetables

4. Cut off the tail of the eggplants, cut into circles 0.5 cm thick. Place them in a bowl, sprinkle with salt. Leave for 2 hours to remove bitterness.
5. Pour sunflower oil into a cauldron, heat it and fry the eggplants squeezed out of their juice. This way you can fry them faster than in a frying pan. Using a slotted spoon, remove the fried eggplants and place them in a saucepan, cover with a lid. This is how we process all eggplants.

Preparing eggplant sauce

1. Grind tomatoes, sweet and hot peppers, and garlic. Put the sauce on the fire. When it boils, salt it to taste and pour in vinegar. Boil for 5 minutes. Turn down the heat.
2. Pour 2 tbsp into the prepared jars. sauce, lay out a layer of fried eggplants, again sauce, again eggplants. Fill the jars, cover them with lids and sterilize for 40 minutes.
3. To do this, pour enough water into the pan so that it reaches the middle of the jar. Place a towel on the bottom of the pan. Heat the water and place a jar filled with eggplants in it. The jar is sterilized over low heat for 40 minutes.
4. I do this. I have the sauce simmering on one burner, and jars are being sterilized on the other three.
5. Then roll it up. I also cover the rolled up cans with a blanket. They are further sterilized by slowly cooling.

The whole process takes about 4 hours. Enjoy your meal!

For many, eggplants are one of the most favorite winter foods. And this is no coincidence. This vegetable is tasty on its own, and when combined with others of its own kind, it reveals its taste even more.

Therefore, it is actively prepared during the season, just to eat, and also wrapped in jars and put them in storage, so as not to deprive yourself of the pleasure of tasting a delicious tasty dish even when there are snowdrifts outside the window and the thermometer can barely cope with its load.

Today the article contains the best recipes from different categories of salads. There are both marinated and stuffed methods of twisting, as well as various tasty options using various vegetables, spicy and not spicy. In some places, jars need to be sterilized and vinegar added to salads, but in others, neither one nor the other needs to be done.

And this is not a whim of the housewife, it’s just a cooking method. Where there is sufficient heat treatment, neither one nor the other is needed, and where it is not enough, additional means of protection are used for better preservation.

And now I suggest moving on to the recipes.

It may, of course, be a bold statement to call this salad the best. But for me it is! And there are several reasons for this. The main thing is that the salad turns out not just tasty, but incredibly tasty. It would seem that everything is so simple, the ingredients are all very ordinary, but what comes out in the end is eaten instantly.

Another reason is the relative ease of preparation. Chop everything, put it in a pan and cook. There is no need to sterilize, this is another plus. The salad keeps well all season long... this is also a plus, and you can’t argue with that.

It's easy to remember the quantities of ingredients needed. This salad came to me under the name “Desyuliki”, and all because there are only 10 pieces in it. If you want to make 5, just divide the quantity by two.

We will need (for about 8 half liter jars):

• eggplants – 10 pieces
• bell pepper – 10 pieces
• onions – 10 pieces
• tomatoes – 10 pcs (or 2 liters of tomato)
• salt – 4 tbsp. spoons
• sugar – 0.5 cups
• vegetable oil – 0.5 cups (a little less is possible)
• vinegar 9% – 0.5 cups

Preparation:

1. Cut the eggplants lengthwise into 4 parts, then cut each of them into small cubes. Choose fruits that are not very large, they do not yet have a rough skin, and they do not taste bitter.

You can, of course, take more mature specimens and peel their skin, but I prefer to cook with it. In this form, the salad turns out not only more tasty, but also beautiful. In addition, the skin maintains the integrity of the piece and prevents it from falling apart.

It is also important that with the use of small fruits, the proportion is maintained, where all vegetables have approximately the same weight or size.

2. When this recipe came into my hands, it stated that the chopped pieces should be soaked for 20 minutes to rid them of bitterness. Then drain the water and lightly squeeze the pieces.

To be honest, I skip this procedure. But I’m telling you about it, if you want, you can soak it. This will be especially useful if the vegetables are large.

In general, I heard that now hybrid varieties are mainly grown that do not taste bitter on their own.

3. Peel the bell pepper from seeds and cut into not very large, but not small strips.

4. We have prepared 10 not very large onions, and they also need to be cut to match the rest of the vegetables, namely into rings or half rings. Again this depends on the size of the vegetable.

5. Cut the tomatoes into strips.

There is a second solution at this stage - cook the tomato. By the way, I like him better. Vegetables this way turn out juicier. Tomato in this case is simply two liters of tomatoes twisted through a meat grinder.

Therefore, here I also leave the solution to your discretion.

6. We will need a large saucepan or cauldron. We put all the vegetables in a bowl. Immediately add salt, sugar, oil and vinegar to it.

Not everyone likes a lot of oil in their salad. You can make them happy, you can add a little less of it. Although I always add as much as the recipe calls for. In the end, the salad does not turn out to be greasy at all.

There is such a way out. At first, do not pour the entire dose, but for example 80 grams. After the vegetables boil, you can try and determine whether it is worth adding more.

7. And so all the vegetables and other components are already loaded into the pan. If you made a tomato, you can immediately put the contents on the fire.

If you decide to use chopped tomatoes, then you need to let the vegetables stand for 20 - 30 minutes so that they release the juice. Before this, everything needs to be mixed carefully.

8. In both cases, after placing the pan on the fire, you must wait until the contents boil and gurgle. Then you need to time it.

Cook while stirring for exactly 40 minutes.

9. Then pour into sterilized jars and close with lids. We will not sterilize the snack.

And since we don’t do this, I always tighten the lids using a machine. I have no experience with screw caps in this recipe.

I think the machine is more reliable.

10. After the jars have been screwed on, they should be turned over onto the lid and wrapped in a blanket. Leave in this position until completely cooled.

Then turn them over again and put them in a cool place where they will be stored.

This salad is just a lifesaver. It can be placed on a festive table for guests, or served as a side dish for meat or fish. Or even put it on bread and eat it like a big, thick sandwich. It’s so delicious that it’s impossible to describe it simply in words.

I'll try though.

The combination of all the vegetables is simply wonderful, the tomato is slightly sweet with a slight sourness. It imbued all the vegetables with its taste, which in turn exchanged tastes with each other. And it turned out to be a single whole dish, which both old and young are always happy to eat.

Eggplant in tomato with red hot pepper and garlic

This is another recipe according to which salad can be stored without sterilization. The preservative in this case will be tomato juice and vinegar.

The salad turns out delicious, and the recipe itself is quite simple. Therefore, everyone can handle it without much difficulty.

We will need:

• eggplants – 1 kg
• tomatoes – 1.5 kg
• hot pepper – 0.5 – 1 pc.
• garlic – 1 head
• sugar – 100 gr
• salt – 1 tbsp. spoon
• vegetable oil – 100 ml
• vinegar 9% – 75 ml

Preparation:

1. Grind tomatoes, hot peppers and garlic through a meat grinder.

Try to buy fleshy tomatoes that yield little juice when twisted, and then the appetizer will turn out thicker.

Add hot pepper according to your taste preferences. You can add only half of the tomato at first. After the mixture has simmered for 5 minutes, taste. If it seems that it is not enough, then you can add more.

In addition, the bitterness of pepper varies, depending on its variety. Also remove the seeds from the pod, as they give the main pungency.

2. Pour oil into a large saucepan or cauldron and immediately pour the tomato into it. Add salt and sugar and put on fire. Cook with stirring for 15 minutes. The contents must be boiled well and excess liquid evaporated.

3. Meanwhile, coarsely chop the blue ones. If they are not very large, then you can cut them into only 4 parts; if larger, then into 6 or 8. But try to ensure that the fruits are not particularly large. These may have rough skin, and the vegetables themselves may be slightly bitter.

4. Add them to the tomato plant and mix gently so that the liquid component covers them all. Bring to a boil again. To make it faster, you can cover the pan with a lid at this stage.

As soon as it boils, open and cook in this state. Remember to stir while moving the pieces so that they cook evenly.

5. It will take about 25-30 minutes for them to be fully cooked. By this time they will have softened slightly, but be careful not to overcook them. Otherwise, the end result may end up being caviar.

6. Meanwhile, wash and sterilize the jars using one of the known methods, boil the lids for about 10 minutes. We will need four 750 gram jars.

7. 5 minutes before it’s ready, pour in the vinegar and mix well so that it disperses evenly.

8. Place the salad in still hot jars and cover with hot lids. Twist tightly and turn over, placing in a warm place, covered with a blanket.

Wait until the preservation has cooled completely. Then put it in a cool place.

If any of the jars are not full, you can store it in the refrigerator and eat it as you wish.

Here is such a simple recipe. Cook and eat for your health!

Korean-style spicy eggplants - the most delicious preparation for the winter

This is a very tasty option that all men are crazy about. They eat this preparation with pleasure, as a snack, even at lunch or dinner.

Here you can vary the degree of spiciness. I usually make a few jars of spicy snacks, just for men, and a few jars I cook just spicy, which all the guests at the festive table eat with pleasure.

Today only one recipe is presented here, but in general I have one on this topic, come in, look and choose, maybe you’ll like something more.

The calculation of ingredients is given for 4 half liter jars.

We will need:

• eggplants - 1 kg (about 5 - 6 pieces)
• bell pepper – 300 gr (2 – 3 pcs)
• carrots – 300 gr
• onion – 100 g (1 – 2 pcs)
• garlic – 5 – 6 cloves
• red hot pepper – 0.5 – 1 piece (or to taste)
• salt – 2 tbsp. spoons (or to taste)

For the marinade:

• vegetable oil – 80 ml
• vinegar 9% – 50 ml
• granulated sugar – 1 tbsp. spoon
• salt – 1 teaspoon
• ground black pepper – 0.5 teaspoon
• red hot pepper – 0.5 teaspoon
• ground coriander – 1 teaspoon
• turmeric – 1 teaspoon

Preparation:

1. Prepare the marinade. To do this, lightly heat half the oil in a frying pan. It should be hot, but not too hot. Place red hot pepper, turmeric and half of the prepared coriander in it.

Stir immediately and keep on fire for no more than 5 seconds so that the spices do not burn.

This will allow the flavor of all the spices to come out. Immediately remove the pan from the heat and leave the spices in it so that they release all their flavors and aromas into the oil.

2. In another bowl, mix salt, sugar, ground black pepper and the remaining coriander.

Mix the dry ingredients and add the second part of the oil and vinegar. Let sit until the hot oil and spices have cooled.

Then we mix both components and let them stand for 30 to 60 minutes.

3. While the marinade is infusing, let’s prepare the vegetables. Immediately put the water on the fire to heat. You will need 2 liters. For each liter add 1 tbsp. a spoonful of salt, that is, a total of 2 level spoons.

4. Cut the blue ones into medium cubes with a side of 2.5 - 3 cm. When the water boils, put them all into the pan at once. Cover it in turn with a lid.

After the water boils again, cook for 10 minutes while stirring.

There is no need to let the water boil strongly, otherwise the vegetables will lose their shape and the appetizer will lose its appearance.

5. After the allotted time, place the pieces in a colander and let all the water drain.

6. While cooking the “blue” ones, we have time to peel and grate the carrots for Korean salads. We need a long thin straw. You can grate it on this grater quite quickly and easily.

7. Peel the bell pepper and cut into thin strips.

It will be very good if this vegetable is bright red, or orange, or, in extreme cases, yellow. This will add a pop of color to the overall palette.

8. Cut the onion into half rings.

9. Chop the garlic either with a knife, or you can pass it through a press.

10. Place all vegetables in a common basin or large saucepan.

Add chopped red pepper there. Note that this tricky pod can have varying degrees of bitterness. Therefore, it is better to add it to your taste.

11. Add the infused marinade to the chopped and chopped vegetables. And mix.

This must be done extremely carefully so that the vegetables maintain their integrity.

12. Now we have two hours to rest or do other things. This is how long the appetizer will infuse. Every 30 - 40 minutes, it must be carefully mixed so that all ingredients are equally well marinated.

13. At this time, you can wash and sterilize the lids and jars.

14. And after time, fill them with a ready-made snack. Each jar should contain the same amount of marinade. Do not fill the entire jar at once, fill it halfway, then press lightly with a spoon to release air bubbles. If they remain deep, then insert a knife along the edge of the wall and release them.

Then you can fill the containers with snacks to the top. Leave about 1 cm of space on top for the juice that will appear during sterilization.

15. As you already understand, we will sterilize the preserved food. To do this, we will need a large pan and a piece of gauze, which we will place at the bottom of the pan. Then put the jars in it and fill it with hot water, but not boiling water. The water should reach the shoulders of the jar.

16. Bring the water in a saucepan to a boil, sterilize the jars according to their volume.

• half liter jars – 30 minutes
• 650 grams – 45 minutes
• liter – 1 hour

17. Then twist using a seaming machine and put in a warm place, turning the jars over and covering with a blanket. Leave in this position until completely cooled.

When this happens, immediately remove the preserved food to a dark, cool place.

In winter, open the preparation and eat with pleasure.

Salted pickled eggplants stuffed with carrots

This is an incredibly tasty snack that will not leave anyone indifferent. Its peculiarity is that the eggplants here are fermented, and this dish is prepared without vinegar.

The little blue ones are simply boiled in salted water and filled with brine.

It is also prepared simply to eat. And you can prepare such a snack for the winter. It will need to be stored in the refrigerator, but no more than three months.

We will need:

• eggplants – 2 kg
• carrots – 4 pcs.
• garlic – 10 cloves
• parsley – bunch (large)
• ground black pepper – 2 teaspoons

For the brine:

• water – 1 liter
• salt – 2 tbsp. spoons

Preparation:

1. Cut off the stalk and tip of the vegetable on the other side, and make a deep longitudinal cut.

There should be a pocket with a cut on only one side where we will place the filling. Do not cut the sides so that the juice from the filling does not leak into the brine later.

2. Place a pot of water on the fire. You will need to pour 2 liters into it. After it boils, salt it by adding 60 grams of salt and place the cut vegetables there. Cook at a boil for 5 minutes, constantly lowering the fruits deeper, using a slotted spoon.

If the fruits are very large, then you can cook them a little longer, but no more than 7 minutes.

They themselves are light, so they will constantly float to the surface, and if you do not dip them in water and turn them over, then only the lower part will cook, and the upper part will remain hard. This will not allow you to subsequently obtain a snack of the desired degree of softness and taste.

3. Chop parsley and garlic. Place them in a bowl.

4. Grate the carrots on a coarse grater. You can use a regular grater for this, or you can use a special one, which is used for preparing Korean salads.

Place it in a bowl with the already prepared ingredients, add pepper and stir. Let stand for a while so that the carrots release their juice.

4. Meanwhile, remove the boiled vegetables from the pan and let them cool completely. During this time, they will soften well, and the flesh in the middle will become quite soft.

5. Carefully pushing the two halves apart, fill the inside with filling. Try to put as much of it as possible to make it tastier. It's okay if the filling comes out a little.

Place the stuffed vegetables in a deep saucepan. If they are quite small in size, then you can simply put them in a three-liter jar.

You can place them on a side, or with the cut side up, so that the brine saturates both the vegetables and the filling sufficiently.

6. Prepare the brine. To do this, boil a liter of water with salt.

Then let it cool to room temperature. And then you can pour in the snack. It should completely cover the prepared components.

Considering that the brine will take a long time to cool, you can boil it at the very beginning of the whole process.

7. Press down the appetizer on top with a suitable-sized plate, which will be used as a pressure. Leave to ferment for 24 hours at room temperature.

Then put it in the refrigerator for 2 - 3 days. And after that you can eat, laying out one or two at a time and cutting them into pieces. This is a very tasty snack. Once you make it once, you will then make it every year.

You can store pickled eggplants in the refrigerator for up to 3 months. During this time, their taste will only improve. Over time, as they say, they “gain strength.”

We start preparing this appetizer as soon as eggplants start selling. We prepare it all summer, keep it in the refrigerator and eat it whenever you want. And from the last vegetables we make a snack for the winter. Of course, it doesn’t last three months with us; at best, it lasts for a month.

You can do more, but there is a catastrophic lack of space in the refrigerator during the preparation season.

Video on how to ferment salted stuffed eggplants in jars

This recipe is so loved in our family that we decided to make a video on this topic. So that you, dear readers, can prepare this delicious snack without any difficulty.

Having tried to cook it just once, then you will cook it every year, and more than once.

The video was made specifically for this article, and I hope you enjoy it. After all, we try exclusively for you, so that everyone can prepare delicious preparations and treat their friends and loved ones with them.

If you have not yet subscribed to our channel, then subscribe. We have a lot of interesting things!!!

Winter snack: blue ones in bell pepper marinade

There are various marinades for your favorite vegetables. You can prepare them quite simply, or you can conjure them up in the kitchen a little longer, and as a result you will get a very tasty dish, which can be preserved for the winter.

I already have on my blog relatively simple recipes for pickled “blue” ones, which taste similar to mushrooms. If you want to cook these, then there are several recipes there. And today the recipe is slightly different, with a twist.

The snack yield is three 750 gram jars.

We will need:

• eggplants – 2 kg
• bell pepper – 800 gr
• hot chili pepper – 1/3 pod
• garlic – 5 – 7 cloves
• sugar – 100 gr
• salt - 2 - 3 teaspoons
• vinegar 9% – 80 ml
• frying oil

Preparation:

1. Wash and dry the blue ones. Cut into fairly large pieces. There are actually two ways to cut it, either into circles or into long thick bars. In this case, I suggest using the second cutting method.

But you definitely need to cut it quite coarsely. In this case, the appearance will be advantageous. All the pieces will remain intact and nothing will overcook.

2. Place them all in a bowl and sprinkle with salt. For 2 kg of vegetables, it will be enough to add 2 teaspoons.

You can mix everything together with your hands, or you can simply shake the bowl vigorously several times, as if throwing the vegetables up. This way the salt will disperse evenly.

Leave to steep for 45 minutes, and if the pieces are large, then an hour. During this time, they should soften slightly and release juice, which we will later salt.

Some people think that keeping the blue ones in salt is necessary in order to remove the bitterness. This is partly true, although I have already written on this topic above. But there is another benefit to this. This way the vegetables will absorb less oil! Which is also important.

3. While our main vegetable is releasing juice, prepare the marinade. We will prepare it using bell pepper. And I must tell you that it is very tasty.

Until I learned this method, I prepared a similar recipe exclusively in tomato sauce. But when I made a filling from pepper for the first time, and even with hot pepper, all my preference was given to just such options.

This filling is thicker and richer in taste, and personally this captivates me when I have to make a choice. Use a bright red pepper; color plays a role in this case.

And so peel the fruits from seeds and cut them into convenient pieces, which will need to be passed through a meat grinder.

4. Also remove the seeds from the hot pepper, which I still recommend adding to taste. The recipe gives an approximate amount. In this composition, the dressing will not be very spicy.

And prepare the garlic. The approximate number of cloves is also given here; if you like this component in salads and snacks, you can add a little.

5. Grind the peppers and garlic through a meat grinder.

6. Pour vinegar into the mixture. We need 80 ml of 9% acid, it will be about 5 tablespoons, a little more (15 ml in a tablespoon). And then add sugar. Mix everything and leave the mixture to stand for a while.

7. In the meantime, let’s fry our little blue ones. Don’t forget that you first need to drain the resulting juice from them and squeeze them lightly.

8. We will fry in a frying pan in hot oil. You need to pour it a little at a time, and if there is not enough, add it directly into the pan.

We will have to fry in several batches, since we have quite a lot of cubes. Our task is to achieve an even golden color, approximately the same as in the photo.

Place the already fried pieces on a plate to drain off excess oil.

9. We must have sterilized jars and lids in advance. Lay out the fried pieces and filling in layers, placing them quite tightly. There should be just enough for three jars.

10. This salad must be sterilized. According to the recipe that came to me, it is recommended to sterilize them for 15 minutes, but I play it safe and sterilize them for 20 minutes. But if I have half-liter jars, then I spend just 15 minutes on sterilization.

In this case, screw and screw caps can be used.

11. Prepare a pan with hot water, but, mind you, not boiling water! Line the bottom with a rag and place the jars in it. The poured water should reach the shoulders of each of them.

You can simply cover the lid; you can make one small twist if it is screw-on.

12. After boiling, sterilize for the required amount of time, then remove each of the cans one by one and screw tightly.

13. Turn the jars over and cover them with something warm. Leave in this position until they have cooled completely. Then you can store them in a dark, cool place.

This appetizer, or salad, whatever you like to call this dish, can be prepared for the winter or simply cooked to eat. It turns out incredibly tasty, and the jar is eaten in literally two meals.

And this is what the snack will look like if you cut the blue ones into circles.

If you’ve never cooked this way before, try making half a portion first; once you try it, you’ll definitely want to repeat it.

Video on how to cook eggplants in Armenian (Georgian) - Adjapsandali salad

Adjapsandali is the national dish of Georgia, Armenia, Abkhazia and Azerbaijan and is prepared in different parts of the Caucasus.

And now the recipe has become widespread, and we also prepare a dish using it. There are various variations of its execution and we will look at one of them, which gives the basis.

In addition, our topic today is on preparations for the winter, and this recipe will allow us to prepare a snack specifically for this period of time.

In this case, we fried the vegetables, but you can pre-bake them

The dish turns out very tasty. Be sure to cook it at least once, and the recipe will remain in your notebook for a long time.

Eggplant caviar with vegetables and tomato paste without vinegar and sterilization

Eggplant caviar, especially if you know how to cook it deliciously, can truly become a real delicacy. Remember how in the film “Ivan Vasilyevich changes his profession”?! There was plenty of black and red caviar, but there was only one spoon of our delicacy...

And you can cook it this way. I know several ways to cook it, but there are two main ones: when you grind all the vegetables in a meat grinder and cook, and the second is when you cut them into small cubes.

And personally, I like the second option better. In this case, all the pieces turn out whole, and the dish is perceived both as caviar and as a salad. It is good both fresh and in preparations for the winter. This is the recipe I bring to your attention.

We will need:

• eggplants – 2 kg
• zucchini – 1 kg
• onion – 1 kg
• bell pepper – 1 kg
• carrots – 500 gr
• tomato paste – 3 tbsp. spoons
• parsley – 1 bunch
• salt – 2 teaspoons
• sugar – 4 teaspoons
• vegetable oil for frying

Caviar can be cooked without zucchini; in this case, just add another kilogram of eggplant. Instead of tomato paste, you can use fresh tomatoes. In this option, take one kilogram of them.

Preparation:

1. I won’t show the cutting of vegetables in the photo, it’s all standard. Cut the eggplants, zucchini and bell peppers into cubes, and the onion into thin half rings. Grate the carrots on a coarse grater.

2. Prepare a large container for frying and stewing and first fry the onion in it. When it becomes transparent add carrots. Simmer until it also becomes soft.

You can first fry the vegetables in a frying pan, and only then put them in a large cooking basin.

And it's time to add pepper. Take it in a bright red color, in which case the caviar will turn out brighter and more appetizing.

3. Fry eggplants and zucchini separately in different frying pans in a small amount of oil until golden brown; they should also become softer.

4. Add both to a common pan or basin, depending on what you are cooking in.

5. Immediately add salt and sugar. First use the amount given in the recipe. Then, when the vegetables give juice, you can taste the liquid part and adjust the taste if necessary.

You may need salt; the basic recipe provides a minimal amount.

6. Also add chopped parsley and tomato paste. Spread it out in small, heaped spoons. And only now can everything be carefully mixed.

7. After the mixture boils, you need to time it for 30 minutes. This is how long our vegetables will be stewed over low heat. Strong boiling should not be allowed, but slight bubbling is welcome.

Be sure to check if there is enough salt. For those who like saltier foods, you can add it. Also, if you want spicier caviar, you can add ground black pepper 10 minutes before the end of cooking.

8. Place the finished caviar into sterilized jars and immediately screw on the lids boiled in boiling water. There is no need to sterilize her. Everything was fried and boiled enough, so there is no need for extra heat treatment and especially vinegar.

The caviar turns out very tasty, I recommend making it!

Video on how to prepare delicious eggplant caviar “You will lick your fingers”

Here is another recipe for making eggplant caviar. It really is finger-licking good. Its difference from the previous one is that. that all vegetables are pre-fried in a frying pan separately from each other, and then combined in one large bowl for further stewing.

This is my favorite recipe and I have been making it for 30 years.

This caviar can be perceived as both an appetizer and a salad. It is served on the festive table and simply eaten for breakfast. By spreading it on bread, you can get a delicious sandwich. And when washed down with hot tea, you can experience real taste pleasure!

So cook it and eat it to your health!

Baked blue ones for storage in the freezer

If you like dishes made from fresh blueberries, then this method of preparing for the winter will definitely interest you. It is so simple that I will not describe it in as much detail as the previous options.

1. Cut any number of vegetables into medium cubes and place on a greased baking sheet.
2. Bake them for 40 minutes in the oven at 180 degrees. During this time, mix them with a spatula 2 - 3 times.
3. Remove from the oven and allow to cool completely.
4. Divide into bags, approximately 400 - 500 grams each.
5. Place in the freezer for storage.

And it's all! In winter, by taking out a bag, you can always prepare your favorite dish, and your favorite vegetable will be as fresh.

There is another method in which whole vegetables are baked in the oven, or oven. Then they cool and the skin is peeled off. After which they should be cooled and squeezed out thoroughly, you can briefly put a little pressure on them for this.

Then put it in a bag and put it in the freezer.

Dear friends, of course, there are a lot of recipes for preparing your favorite vegetable, and it’s simply not possible to collect them all in one article. But here we have collected, although several, very interesting options, in my opinion - the best.

Those who cook using them invariably save them in their recipes, and next year they prepare at least a few jars again.

Therefore, I hope that you will also love these cooking methods and will stay in your home for a long time.

And in conclusion, I would like to wish you an excellent harvesting season. May everything you prepare be stored well and please your family during winter lunches and dinners. Otherwise, it won’t be otherwise, because each jar will contain not only vegetables, but also a piece of sunny, warm summer!

Bon appetit!

Pickled eggplant

A very simple recipe for canning pickled eggplants that are stunning in their taste. It is bright, somehow especially natural. The original Italian recipe does not add salt or sugar, but they say that if anyone wants, they can add them (but, in fact, this is not required). I decided to check. And really, it’s delicious as is. Especially on a bun. This sandwich with pickled eggplant turns out very bright, no worse than with sausage (tested). The recipe is very simple and quick.

What it is

Eggplant in oil is a traditional Italian recipe, according to which they are marinated in the villages of southern Italy, where there are plenty of eggplants. And they know exactly how to cook these vegetables tastiest. And extreme heat does not imply a long canning period. The first stage (cutting, cooking in the marinade) took me 10 minutes, the second (sterilization) - 20. I wasn’t tired at all. And the taste of the resulting dish was amazing. More precisely, the aftertaste. It feels like you have eaten something right, awakening your appetite and somehow very easily restoring harmony within. The eggplant slice is a bit sour due to the marinade, but it's nice. And the marinade does not obscure the vegetable's own purple-white flavor. The Italians called him decisive. I agree, the word is appropriate, the taste of marinated eggplant in oil is truly decisive. And it goes surprisingly well with a slightly sweet loaf and fresh parsley (or mint, basil).

Pickled eggplant can be served as an appetizer (with chopped herbs), on sandwiches (with plain white bread or a roll or with toasted bread), and as a salad with fried potatoes or mashed potatoes. And just for the festive table, to surprise guests.

Anyone who wants can try salting and sweetening a few slices before sterilizing the jars, but, in my opinion, these additives coarse the taste, depriving the dish of its individuality. But, whoever likes it.

A piece of pickled eggplant. Delicious!

Composition and proportions

for cans with a total volume of 2.5 l

• Eggplant 1.3-1.5 kg;
• Garlic – 1 head;
• Vegetable oil (preferably olive, I made it with refined sunflower oil) – 1 liter (a little less);
• Water – 3 glasses;
• Table vinegar 6% (or wine vinegar from white wine) – 3 cups;

If you have less eggplant (0.5 kg), you can take 3 cloves of garlic and make the marinade from 350 ml of vinegar + 350 ml of water. Use as much oil as necessary so that the eggplants in the jar are completely covered.

Eggplants and everything you need for the marinade: garlic, vinegar. And vegetable oil

How to do

• Slice: Wash the eggplants, cut off the stems. Cut into halves of circles - cut each one lengthwise and then crosswise into slices 1 cm wide.
• Boil in marinade: Pour water into the pan. When it boils, add vinegar. When it boils again, add some of the eggplants and some of the garlic (cut into large pieces) and boil them for 2 minutes. Remove the eggplants and garlic from the marinade with a slotted spoon. Dry on a towel or colander. Boil all the eggplants with garlic in this way.
• Fill the jars and let sit: Place dried eggplants and garlic into prepared jars (washed and sterilized or doused with boiling water). Pour in vegetable oil (the oil level does not reach the edge of the jar 1 cm). Press the eggplants down slightly with the back of a spoon so that they do not rise above the surface of the oil (everything should be covered with oil). Cover the jars with lids and let stand (either overnight in the refrigerator or 4-5 hours at room temperature).
• Sterilize: Check if there is enough oil in the jars - the eggplants may sag a little. Top up if necessary. There should be no air bubbles left in the jars, shake the jar or gently stir with a spoon so that the oil completely surrounds the eggplants and there are no air pockets. Cover with lids (without twisting). Place the jars in a saucepan, the bottom of which is lined with a clean cloth. Fill the jars with water up to the hangers. Bring to a boil and sterilize jars 0.5 l – 20 minutes, 0.8 l – 28 minutes, 1 l – 30 minutes. Then carefully remove without moving the lids and close the jars. Check for leaks, cool and store in a cool, dark, dry place for about 6 months. Store open jars only in the refrigerator and add oil to the opened jar if there is not enough oil to cover the remaining eggplants in it.

Bon appetit!

Jars with eggplant delicacy. Very simple recipe

Marinated eggplants in oil without salt and sugar

Salad composition
Cut the eggplant lengthwise
Cut into halves of circles

Cook the eggplants for 2 minutes in the garlic marinade. The smell is piercing, breathe less!))
Dried eggplants can be transferred with a spoon so as not to damage
Filling jars with eggplants and garlic

Pour oil over the eggplants, cover with lids and let sit
Jars of eggplant
Sandwich with pickled eggplant and sausage

On the eve of the canning season, every housewife is going to make eggplant preparations for the winter. After all, in season, vegetables for canning cost pennies, and in winter it’s so nice to open a jar of eggplant for a holiday table, or just for dinner with a potato casserole.

In addition, making your own eggplant preparations is a guarantee of natural and healthy food. After all, canned food manufacturers “sin” to mix in preservatives and dyes so that their products can be stored longer and retain their presentation.

I bring to your attention “Golden recipes” for eggplant preparations for the winter, which have been tested by more than one thousand housewives, and are invariably popular every year.

If you have your own original recipe for preparing eggplant for the winter, do not hesitate to share it in the comments.

Eggplant saute for the winter (you'll lick your fingers)

If you like simple and hassle-free eggplant preparations, then you will definitely like my today’s recipe for eggplant sauté for the winter. We will prepare eggplant sauté for the winter without tedious sterilization, “coat” and lengthy preparation of ingredients. The portion of blueberry sauté 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 eggplants for the winter

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

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

I dedicate this eggplant recipe to all fans of delicious blue eggplant preparations. Preparing “mother-in-law’s tongue” from eggplants for the winter - what could be simpler? Essentially, these are spicy eggplants in adjika, which I told you about earlier, but still, today’s appetizer “mother-in-law’s tongue” from eggplants is not prepared quite usually. To ensure that the “mother-in-law’s tongue” made from eggplants for the winter would be guaranteed to be delicious, I decided to pre-bake the eggplants in the oven. Interesting? Recipe with photo.

Eggplants for the winter “Ogonyok”

You can see how to cook real Ogonyok eggplants.

Fried eggplants for the winter

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

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

Eggplant adjika for the winter

Just recently I discovered a new recipe – adjika with eggplant. To say it's delicious is an understatement! This is simply amazing, honestly! I am sure that in the winter season such conservation will be very popular. Another plus of this recipe is its ease of preparation. You actually don’t have to tinker with the ingredients for a long time - you just need to grind 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 eggplants and traditional rice will be: tomatoes, bell peppers, onions, carrots and seasonings. This winter salad with rice and eggplant is an excellent appetizer and a complete vegetable dish. Especially a winter eggplant salad for the winter with rice will be relevant during Lent: you just need to heat the contents of the jar and a hearty lunch is ready! Recipe with photo.

Spicy eggplants for the winter in marinade

I begged this recipe for spicy eggplants for the winter from a friend. 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. But my 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 a spicy eggplant appetizer for the winter took pride of place in my cookbook. It’s really, really hot thanks to the red pepper and piquant because of the garlic. Another highlight of this appetizer is the delicious marinade with vegetable oil and vinegar. How to cook, see.

Eggplants are like mushrooms for the winter

Did 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 boletus. A neighbor shared this recipe with me - she has been preserving eggplants this way for a long time, and this preparation is always one of the first to sell out. Once she treated me to these eggplants fried like mushrooms, and I really liked them. See recipe with photo

Eggplants and peppers in tomato sauce

I would like to introduce you to an excellent eggplant preparation for the winter. Why great? Because everything about it is just the way I like it: it’s prepared simply and quickly, but it turns out delicious and very beautiful. If you love eggplants, have nothing against tomatoes and have a favorable attitude towards bell peppers, then you will also like this preparation. Recipe with photo.

Winter salad "ten" with eggplants

Ten salad for the winter with eggplants is so called because to prepare it we need 10 pieces of various vegetables: eggplants, onions, sweet peppers and carrots. The amount of tomatoes for the recipe should be twice as large so that the salad turns out juicy and aromatic. My mother also prepared this delicious salad for the winter. See recipe with photo.

Eggplant salad for the winter “Autumn”

Looking for simple eggplant preparations for the winter? Pay attention to the eggplant salad for the winter “Autumn”. You can see how to prepare an “Autumn” eggplant salad for the winter.

Eggplants for the winter with carrots, onions and garlic “Stripes”

You can see a detailed recipe with photos on how to cook eggplants for the winter with carrots, onions and garlic “Stripes”.

How to freeze eggplants: a proven method with photos

You can see a detailed recipe with photos on how to freeze eggplants for the winter.

Eggplants in adjika for the winter

Do you like hassle-free and simple eggplant preparations? Eggplants in adjika are exactly what you need! You can see a detailed recipe with photos on how to cook eggplants in adjika for the winter.

Eggplant salad for the winter “Vegetable Madness”

You can see the recipe for making eggplant salad for the winter “Vegetable Madness”, with step-by-step photos.

Eggplants for the winter in Korean

You can see how to cook eggplants for the winter in Korean.

Winter salad from eggplant and beans

Do you want to wrap up a delicious blueberry salad for the winter? Then be sure to pay attention to the winter salad of eggplant and beans. The result is excellent: a very tasty salad with eggplants, tomatoes, peppers and beans. By the way, beans go well with blue beans and make the preparation quite filling. I wrote how to prepare an eggplant salad with beans for the winter.

Eggplants in tomatoes for the winter

You can see the recipe for cooking eggplants in tomatoes.

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

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

Eggplant salad for the winter “Vkusnotiischa”

I have been using this recipe for eggplant salad for the winter for several years now, and every time I am very pleased with the result. Firstly, I like the way of preparing this salad from blueberries - it’s simple and fast enough, there is no sterilization, and preparing the ingredients does not take much time. Secondly, the salad turns out to be very bright and appetizing, so you can safely offer it not only to your family, but also to your guests. See recipe with photo.

Eggplant caviar for the winter

You can see how to prepare eggplant caviar for the winter (recipe with step-by-step photos).

Eggplants for the winter with nuts

The season for preparing eggplants is in full swing, you have already tried many of my recipes, and you are yet to discover even more interesting recipes. I want to tell you about one of these recipes today. We will prepare delicious fried eggplants with nuts for the winter, with garlic and parsley. See the recipe with step-by-step photos.

Winter eggplant salad “Magnificent Four”

A very tasty and simple winter eggplant salad without vinegar. Recipe with photo.

Eggplant appetizer for the winter with vegetables

I wrote how to prepare a delicious winter eggplant appetizer with vegetables.

Marinated eggplants for the winter with bell peppers

I offer you another simple recipe for preserved eggplant with red bell pepper in garlic marinade. Delicious pickled eggplants for the winter are very aromatic and are perfectly stored all winter. How to cook, see.

Fried eggplants for the winter (mom's recipe)

Ingredients:

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

Preparation:

Wash the eggplants, cut them into round pieces, add salt and leave for half an hour to remove the bitterness from the eggplants.
Fry in sunflower oil until golden brown. When we have fried all the eggplants, add more oil to the oil remaining after frying the eggplants.
Divide the garlic in half - cut half into slices, press half through a garlic press. Finely chop the capsicum.

Eggplant preparations: “Golden recipes”

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