Eggplant for the winter without salt and sugar. Eggplant blanks: “Golden recipes. Eggplants and peppers in tomato sauce

On the eve of the conservation season, each housewife is going to make eggplant preparations for the winter. Indeed, in season vegetables for conservation cost a penny, and in winter it is so nice to open a jar of eggplant for 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 kept longer and keep their presentation.

I bring to your attention "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 recipe for making eggplant for the winter, do not hesitate to share it in the comments.

Eggplant saute for the winter (lick your fingers)

If you like simple and not troublesome eggplant blanks, then my today's eggplant sauté recipe for the winter, you will definitely like it. We will cook eggplant sauté for the winter without tedious sterilization, "fur coat" and lengthy preparation of ingredients. A portion of sautéed blue for the winter is small, everything is prepared very quickly and easily. 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 spicy eggplants are cooked without sugar for the winter, in case you don't like sugar in preserving vegetables. The 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" of eggplant for the winter

I dedicate this eggplant recipe to all fans of delicious blue preparations. Harvesting for the winter "mother-in-law's tongue" of eggplant - well, what could be simpler? In fact, these are spicy eggplants in adjika, which I told you about earlier, but nevertheless, my today's appetizer "mother-in-law's tongue" from eggplants is not prepared quite usually. To make the eggplant “mother-in-law's tongue” guaranteed to be tasty for the winter, 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 savory snacks, then my today's recipe for fried eggplant for the winter with 100% garlic deserves your attention. My friend advised me to make such canned fried eggplants, and you know, I was very pleased with the result.

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

Adjika eggplant for the winter

Recently I discovered a new recipe for myself - adjika with eggplant. To say that it is delicious is to say nothing! It's just amazing, honestly! I am sure that such conservation will be very popular in the winter season. Another plus of this recipe is the ease of preparation. You really don't have to mess around 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 make an eggplant salad for the winter with rice, and the proud eggplant dandies and traditional rice will be accompanied by tomatoes, bell peppers, onions, carrots and spices. 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 in the post: just warm up the contents of the jar and a hearty dinner is ready! Recipe with photo.

Spicy eggplant for the winter in the marinade

This recipe for spicy eggplant for the winter I begged from a friend. Yes, yes, I asked for it - once I tried an amazing spicy eggplant appetizer at her house and just disappeared: I liked it so much. And the girlfriend 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 in the place of honor there was a spicy eggplant snack for the winter. It is really, well, very spicy - thanks to the red pepper and piquant - because of the garlic. Another highlight of this appetizer is a delicious marinade with vegetable oil and vinegar. How to cook, see.

Eggplants like mushrooms for the winter

Did you know that you can close eggplants like mushrooms for the winter? Yes, yes, and their taste and appearance will be very similar to honey mushrooms or boletus. This recipe was shared with me by a neighbor - she has been preserving eggplants in this way for a long time, and this blank is always one of the first to sell out from her. Once she treated me to such fried eggplants like mushrooms, and I liked them very much. 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 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 are supportive of bell peppers, then you will also like this preparation. Recipe with photo.

"Ten" salad for the winter with eggplants

A dozen salad for the winter with eggplant is called so because for its preparation we need 10 pieces of various vegetables: eggplant, onions, bell peppers and carrots. The number of tomatoes for the recipe should be twice as large for the salad to be juicy and aromatic. This delicious salad for the winter was prepared by my mother. See the recipe with a photo.

Eggplant salad for the winter "Autumn"

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

Eggplants for the winter with carrots, onions and garlic "Stripes"

A detailed recipe with a photo of how to cook eggplants for the winter with carrots, onions and garlic "Stripes" can be viewed.

How to freeze eggplants: a proven method with a photo

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

Eggplant in adjika for the winter

Do you like not troublesome and simple eggplant blanks? Eggplant in adjika is 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 cooking 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.

Eggplant and beans salad for the winter

Do you want to close a delicious blue salad for the winter? Then be sure to pay attention to the eggplant and beans salad for the winter. The result is excellent: a delicious salad with eggplants, tomatoes, peppers and beans. By the way, beans go well with blue beans and makes the preparation quite satisfying. I wrote how to prepare an eggplant salad with beans for the winter.

Eggplant in tomato for the winter

You can see the recipe for cooking eggplant in tomato sauce.

Fried eggplants 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 several years now, and every time I am very pleased with the result. Firstly, I like the way of preparing such a salad from blue ones - it is 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 the recipe with a photo.

Eggplant caviar for the winter

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

Eggplant for the winter with nuts

The season for eggplant harvesting is in full swing, you have already tried a lot from my recipes, and you have yet to learn even more interesting recipes. Today I want to tell you about one of these recipes. We will cook delicious fried eggplant 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"

A 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.

Pickled eggplant for the winter with bell pepper

I offer you another simple recipe for canned eggplant with red bell pepper in a garlic marinade. Delicious pickled eggplants for the winter turn out to be very fragrant and 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 chilli peppers
• 1 liter of sunflower oil
• salt and sugar to taste
• all kinds of spices to taste

Preparation:

We wash the eggplants, cut into round pieces, salt and leave for half an hour to release the bitterness from the eggplant.
Fry in sunflower oil until golden brown. when we fry all the eggplants, add more oil to the oil remaining after frying the eggplant.
Divide the garlic in half - cut half into slices, press half through the garlic press. Finely chop the capsicum.

Eggplant blanks: "Golden recipes"

4.3 (85.33%) 45 votes

Harvesting eggplants for the winter is a must for every housewife. In winter, these vegetables are beneficial. Salads are canned from eggplants, they are prepared with other vegetables and spices.

Eggplant came to us from India and fell in love, 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 the 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 tbsp. l. Sahara;
• 60 ml. vinegar;
• one and a half st. l. salt;
• ten carrots;
• 0.5 l. oils;
• ten onions;
• ground black pepper;
• three bay leaves;
• greenery.

Preparation:

1. Sterilize jars and lids.
2. Cut the peppers into medium strips.
3. Cut the onions into half rings, the same length as the pepper.
4. On a coarse grater, grate the carrots, cut the peeled eggplants into medium cubes.
5. Scald the tomatoes with boiling water and remove the skin, cut the vegetables into cubes.
6. Place vegetables in layers in a saucepan. Carrots should be the first layer, with eggplants on top.
7. The next layer is pepper and onions. Place hot peppers between the layers.
8. Add sugar spices and chopped herbs.
9. Pour in the oil and vinegar, lay out the tomatoes.

• Boil under the lid until it boils, reduce heat and simmer for 30 minutes.
• Put in jars, roll up. When cooled completely, put in a cellar or pantry.

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

Georgian eggplant caviar

In Georgia, they love eggplants and prepare many national dishes and snacks with vegetables.

It will take 2.5 hours to cook.

Ingredients:

• a kilogram of onions;
• one and a half kg. tomatoes;
• fenugreek and coriander;
• two hot peppers;
• 700 gr. carrots;
• 3 tbsp. tablespoons of vinegar;
• a kilogram of pepper;
• salt, sugar;
• 2 kg. eggplant.

Preparation:

1. Cut the eggplants into cubes and leave in water and salt for 40 minutes.
2. Peel and chop the tomatoes, chop the onions with pepper into small pieces.
3. Chop hot peppers, grate the carrots on a medium grater.
4. Eggplants and fry until soft in oil, put in a separate bowl.
5. Fry the onion in the same oil until golden brown, transfer to a bowl, then carrots with pepper. Cook the tomatoes for ten minutes without oil.
6. Combine ingredients, add spices and sugar. Cook for 35 minutes over low heat, add 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 tbsp. tablespoons of salt;
• 120 ml vinegar.

Preparation:

1. Grind vegetables, except eggplants, with garlic in a meat grinder.
2. Pour in oil with vinegar, sugar, salt. When it boils, reduce heat and cook for 15 minutes.
3. Cut the eggplants into strips or semicircles, put with vegetables. Cook for forty minutes. Roll up in cans.

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

The total cooking time is about 2 hours.

Ingredients:

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

Preparation:

1. Dice the eggplant and onion with pepper, carrots into thin strips, tomatoes into semicircles.
2. Squeeze the eggplants with your hands and fry. Separately fry the onions and carrots alternately, add sweet pepper after 7 minutes, tomatoes after five minutes. Season vegetables, except eggplant.
3. Simmer vegetables until moisture completely evaporates. Then add the eggplants.
4. Stir, cook for a few minutes, add crushed garlic with chopped hot peppers. Leave the sauté to simmer for a few minutes. Roll up in jars.

Pickled eggplant for the winter

Pickled eggplants with herbs and garlic are a great treat for guests on a cold winter evening. The vegetables are aromatic.

After seaming, turn the cans over, wrap something warm and wait until they cool completely.

namenu.ru

Ingredients

For a can with a volume of 1 l:

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

Preparation

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

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

Slice the carrots into thin strips with a vegetable peeler. Chop the garlic coarsely, chop the herbs.

Place some garlic, herbs and carrots at the bottom of a sterilized jar. Then - some of the eggplants. Repeat layers until you get to the top of the can.

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

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

edimdoma.ru

Ingredients

For 2 cans with a volume of 1 liter:

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

Preparation

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

povar.ru

Ingredients

For 3 cans with a volume of 1 l:

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

Preparation

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

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

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

Ingredients

For 3 cans with a volume of ½ l:

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

Preparation

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

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

Spread 1 teaspoon of the garlic mixture over the bottom of the sterilized jars. Top with a few slices of eggplant. Repeat layers until you completely fill the jars.

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

iamcook.ru

Ingredients

For a 1½ liter can:

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

Preparation

Slice the eggplants into thick, flat slices and the peeled peppers into large strips. Place vegetables in a bowl and cover with boiling water for 5 minutes. Then discard them in a colander.

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

Place the garlic in the bottom of the sterilized jar. Place eggplants and peppers on top and cover with marinade.

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

Ingredients

For 3 cans with a volume of ½ l:

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

Preparation

Cut the eggplants into small cubes. Boil water in a wide saucepan, add a spoonful of salt and place the eggplants.

While stirring gently, bring the water to a boil again and cook for 5 minutes. Place the eggplants in a colander to drain off excess liquid.

Chop the garlic and dill finely. Add hot peppers, salt, vinegar and oil to them and stir.

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

Place them in a saucepan with a cloth-lined bottom. Cover the blanks with lids and pour water into the pan over the hangers of the jars. Sterilize the jars 15 minutes after boiling and roll up.

Ingredients

For 4 cans with a volume of ½ l:

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

Preparation

Chop the eggplants into large cubes. Grate the carrots for. Cut the pepper, peeled from seeds and stalks, into small strips.

Place vegetables in a saucepan. Add chopped garlic, ketchup, sugar, salt, oil and vinegar. Put the saucepan over low heat and stir the contents. Cook, covered for a few minutes, until the vegetables are juiced.

Raise heat and cook, stirring occasionally, for another 10 minutes. Divide the salad into sterilized jars and place in a saucepan with a cloth-covered bottom.

Cover the eggplant with lids, pour water into a saucepan up to the shoulders of the jars and let it boil. Sterilize the cans for 15 minutes and roll up.

edimdoma.ru

Ingredients

For 2 cans with a volume of ½ l:

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

Preparation

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

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

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

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

Ingredients

For 3 cans with a volume of 1 l:

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

Preparation

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

Cut the cucumbers into semicircles, and the pepper, peeled from seeds and stalks, into small strips. Grind the tomatoes to extract the juice.

Transfer the tomato juice to a saucepan and bring to a simmer over medium heat. Add coarsely chopped onions. After 5 minutes, add the rest of the vegetables to the pot.

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

povarenok.ru

Ingredients

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

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

Preparation

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

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

Cut the slightly cooled eggplants into large cubes. Place the eggplant and vegetable mixture tightly in sterilized jars. The top layer should be cabbage. Roll up the cans.

Pickled eggplants.

Ingredients:

• 3 kg eggplant
• 50 g garlic
• 3-5 bay leaves
• 10-15 peas of black pepper

For the marinade:

• 1.5 l of water
• 50 g sugar
• 60 g salt
• 200 ml 9% vinegar

Cooking method:

Cut off the stalks of eggplants, pierce in several places. Dip in boiling salted water (20 g of salt per 1 liter of water) and blanch for 2-3 minutes, then remove and squeeze under pressure. Put spices and garlic cloves at the bottom of sterilized jars. Fill the jar with eggplants tightly. For the marinade, bring water with salt and sugar to a boil, pour in vinegar. When it boils, remove from heat. Pour the hot marinade over the eggplant. Sterilize 1 L jars for 20 minutes. Then roll up and turn over. Wrap jars of eggplants pickled according to this recipe until they cool.

Pickled eggplant with pepper.

Ingredients:

• 2.5 kg eggplant
• 100 g red bell pepper
• 30 g fresh hot pepper
• 50 g garlic
• 100 ml 9% vinegar

For brine:

• 1 liter of water
• 30 g salt

Cooking method:

Before marinating eggplants for the winter, cut the bell pepper into pieces, hot peppers into rings, and garlic into slices. Remove the stem from eggplants. Pour water into a large saucepan, add salt (100 g of salt per 1.5 L of water), bring to a boil. Dip the eggplants in small portions in boiling water and cook until soft (10-15 minutes, depending on size). Pour vinegar on the bottom of the jars, put a little garlic and pepper. Place the eggplants on top, sprinkle with garlic, hot and bell peppers. Prepare the brine separately by dissolving the salt in boiling water. When the jars are full, pour the brine over the vegetables. Cover the jars and sterilize: 1 liter - 10 minutes, 2 liters - 20 minutes, 3 liters - 30 minutes. Then roll up, turn over and wrap until it cools.

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Ingredients:

• 1 kg eggplant
• 50 g parsley and cilantro
• 30 g garlic
• 15 g salt
• 20 ml 9% vinegar

Cooking method:

For this delicious and quick recipe for pickled eggplants from vegetables, you need to remove the stalk, make a long side cut in the form of a pocket. Dip the eggplants in boiling salted water (30 g of salt per 1 liter of water) for 3-5 minutes. Then remove and squeeze under pressure to release the bitterness. Chop herbs and garlic, mix with salt. Stuff the eggplant with the mixture, put it tightly in sterilized jars, pour in brine, pour in vinegar. Cover the jars and sterilize: 0.5 l - 15 min, 1 l - 25 min. Then roll up and wrap until it cools.

Ingredients:

• 1.5 kg eggplant
• 150 g greens (celery, parsley, dill)
• 100 g onions
• 40 g garlic

For the marinade:

• 1.8 l of water
• 60 g salt
• 200 ml 9% vinegar
• 2-3 bay leaves
• 3-4 peas of black pepper

Cooking method:

To marinate eggplants for the winter according to this recipe, you need to remove the stalk from the vegetables, blanch in boiling salted water for 5 minutes. Then squeeze it out under pressure to release the bitterness. Finely chop the greens and onions, add the garlic passed through a press. In each eggplant, make an incision lengthwise, put a little filling inside. For the marinade, bring water with salt and spices to a boil, pour in vinegar, remove from heat. Pour the eggplant with hot marinade and put under pressure for 2-3 days. Then transfer to sterilized jars. Bring the liquid in which the eggplants were fermented to a boil and pour into the jars. Sterilize 1 liter jars for 15-20 minutes. Then roll up and wrap until it cools.

Below are photos of pickled eggplants prepared according to these recipes:

Salted eggplant with celery.

Ingredients:

• 5 kg eggplant
• 50 g garlic
• 10 g salt
• Bay leaf
• celery greens

For brine:

• 1 liter of water
• 70 g salt

Cooking method:

Before salting eggplants, you need to remove the stalks from vegetables, make a deep incision in each and blanch in salted water (60 g of salt per 1 liter of water) for several minutes. Then put it under pressure to glass the water. Grind the garlic with salt, stuff the eggplant. Put a bay leaf, a little celery on the bottom of the salting container, put the eggplants on top and cover with the remaining herbs. For the brine, boil water and salt, let cool. Pour the cold brine over the eggplant until it completely covers the vegetables. Cover the container with a lid and leave at room temperature for 5 days. Then transfer to the refrigerator. Before use, cut the eggplants into pieces and season with vegetable oil.

Salted eggplant with garlic.

Ingredients:

• 1 kg eggplant
• 50 g garlic

For brine:

• 1 liter of water
• 50 g salt
• 2-3 bay leaves
• 3-4 peas of allspice

Cooking method:

For this homemade preparation for the winter in small eggplants, you need to make a deep incision in the form of a pocket. Put the vegetables in a wide saucepan, pour in boiling water, add salt (50 g of salt per 1 liter of water) and blanch the eggplants in brine for 3-5 minutes. Then remove and squeeze out under pressure. Finely chop the garlic, stuff the eggplants. Place vegetables tightly in a container. Prepare the brine by adding salt and spices to the water, bring to a boil, strain. Pour eggplants with warm brine, set oppression. Leave at room temperature for 3-4 days. Store this recipe's salted eggplant in a cool place.

Ingredients:

• 1 kg eggplant
• 70-100 g of dill and parsley greens
• 30-40 g salt

Cooking method:

Before salting eggplants for the winter, they must be thoroughly washed, 10-12 punctures should be made with a skewer in various places. Dip in salted water (1 tablespoon per 1 liter of water) for 30 minutes. Then rinse and drain off the water. Finely chop the greens. Place the eggplants in a container, sprinkle with herbs, salt and condense so that the liquid is released. Install oppression. Leave for 5-7 days at room temperature. Then store in a cool place.

Ingredients:

• 1 kg eggplant
• 200 g carrots
• 50 g parsley root
• 50 g onions
• 20 g garlic
• 15 g parsley
• a few sprigs of celery

For brine:

• 500 ml water
• 20 g salt

Cooking method:

Make a deep pocket-shaped cut in small eggplants. Boil 1 liter of water, add 30 g of salt. Dip the eggplants in a boiling brine, blanch for 5 minutes. Then remove and squeeze out under pressure. Finely chop the carrots, parsley root, onion and parsley. Stuff the eggplants with the resulting mixture, tie them with celery sprigs, put them tightly in a container, sprinkle with finely chopped garlic. For the brine, bring water and salt to a boil, cool. Pour the eggplants with warm brine, set oppression on top. Salted eggplants cooked for the winter according to this recipe, leave at room temperature for 5-7 days. Then store in a cool place.

Eggplant tongues in tomato and vegetable filling.

Ingredients:

• 2 kg eggplant
• 2 kg of tomatoes
• 1 kg of onions
• 400 g bell pepper
• 300 g carrots
• 30 g salt
• vegetable oil for frying

Cooking method:

To preserve eggplants according to this recipe, vegetables need to be peeled, cut into tongues lengthwise, soaked in salted water for 40 minutes. Grind the rest of the vegetables with a blender or mince, put the mass on the fire and simmer for 20 minutes after boiling. Rinse the eggplants, dry, fry in oil on both sides until golden brown. Then put in jars, shifting with stewed vegetables. Sterilize 0.5 liter jars for 15 minutes, 1 liter jars for 25 minutes. Roll up, turn over and wrap until it cools.

Canned spicy eggplants.

Ingredients:

• 2 kg eggplant
• 70 g parsley and dill
• 250 ml vegetable oil
• 100 ml 9% vinegar
• 15 g garlic
• 30 g salt
• 10g sugar
• 5-8 g of ground red and black pepper

Cooking method:

Wash the eggplants thoroughly, cut into slices and soak in salted water (20 g of salt per 1 liter of water) for 20 minutes. Then rinse, dry and fry in vegetable oil. Do not pour oil out. Chop the garlic, mix with salt, sugar, vinegar and ground pepper. Grease the eggplants with the resulting mixture and put in sterilized jars, shifting with sprigs of herbs. Bring the remaining oil to a boil, carefully pour into the jars, sterilize for 10-15 minutes (the time is indicated for 0.5 liter jars).

As shown in the photo, eggplants canned according to this recipe need to be rolled up, turned over and wrapped until they cool:

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Ingredients:

• 3 kg eggplant
• 3 kg of tomatoes
• 1 kg bell pepper
• 100 g garlic
• 30-50 g fresh hot pepper
• 80-100 g salt
• 200-300 g sugar
• 200 ml vegetable oil
• 50 ml 9% vinegar

Cooking method:

For this recipe for canned salad for the winter, the eggplants need to be cut into round or semicircular slices 1 cm thick, salt, leave for 20 minutes, then squeeze. Grind the rest of the vegetables with a blender or mince, add salt, sugar, vegetable oil, bring to a boil, simmer for 15 minutes. Pour in vinegar. Put the eggplants in a boiling mass, simmer over medium heat for 20 minutes. Arrange the salad in sterilized jars, roll up, turn over and wrap until it cools.

Ingredients:

• 3 kg of tomatoes
• 2 kg eggplant
• 2 kg bell pepper
• 1 kg of onions
• 200 g carrots
• 50 g garlic
• 50 g fresh hot pepper
• 200 ml vegetable oil
• 100 ml 9% vinegar
• 100 g salt
• 100-150 g sugar
• 5 g ground black pepper

Cooking method:

Cut the eggplants into semicircular slices, bell peppers and onions into half rings. Chop tomatoes, hot peppers and carrots with a blender or mince, put in a saucepan, bring to a boil, add oil. Add chopped bell peppers, onions and eggplants to the vegetables, simmer for 30 minutes. Add salt, sugar, ground black pepper, chopped garlic, simmer for another 5-7 minutes. Pour in vinegar, bring to a boil and remove from heat. Put the hot eggplant salad, canned according to this recipe, in prepared jars, roll up, turn over and wrap until cool.

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Eggplant saute.

Ingredients:

• 1 kg eggplant
• 500 g tomatoes
• 350 g bell pepper
• 300 g carrots
• 100 ml vegetable oil
• 30 g salt
• 20 g sugar
• garlic and parsley to taste

Cooking method:

For this recipe for marinated sauté for the winter, the eggplants must be thoroughly washed, cut into cubes, and soaked in salted water (20 g of salt per 1 liter of water) for 20 minutes. Then squeeze to release the bitterness. Cut the tomatoes and bell peppers into large cubes, grate the carrots. Put the prepared vegetables in a saucepan, add oil, simmer for 30-40 minutes over low heat. Add garlic, herbs, salt, sugar, simmer for another 10 minutes. Put the hot mass in sterilized jars, roll up, turn over and wrap until it cools.

Eggplant saute "Generous vegetable garden".

Ingredients:

• 1 kg eggplant
• 500 g zucchini
• 500 g carrots
• 500 g onions
• 70 g garlic
• 1 liter tomato juice
• 100 ml vegetable oil
• 50 ml 9% vinegar
• 50-75 g sugar
• 30 g salt
• ground black and hot pepper to taste

Cooking method:

Cut eggplants, zucchini, carrots and onions into cubes and fry in oil. Bring tomato juice to a boil, pour into a saucepan with vegetables. Add chopped garlic, vinegar, sugar, salt, ground pepper, simmer for 30-40 minutes. Delicious pickled eggplants prepared according to this recipe should be placed in sterilized jars, rolled up, turned over and wrapped until they cool.

Ingredients:

• 1.5 kg eggplant
• 500 g bell pepper
• 500 g onions
• 50 g garlic
• 500 ml tomato juice
• 30 g salt
• 75-100 g sugar
• 100 ml vegetable oil
• 20 ml 9% vinegar

Cooking method:

In order to quickly and tasty marinate eggplants according to this recipe, the vegetables must be cut into large cubes, the garlic must be chopped. Combine tomato juice, garlic, oil, salt, sugar and vinegar, bring to a boil. Put onion and bell pepper in boiling tomato juice, simmer for 2-3 minutes after boiling. Then add the eggplants, simmer for another 8-10 minutes. Divide the hot mass into sterilized jars, roll up, turn over and wrap until it cools.

Ingredients:

• 1 kg eggplant
• 1 kg bell pepper
• 200-300 g carrots
• 50 g garlic
• 1 liter tomato juice with pulp
• 150 ml vegetable oil
• 35 ml 9% vinegar
• salt and sugar to taste

Cooking method:

Before you cook pickled eggplants, you need to combine tomato juice and oil, bring to a boil. Chop vegetables at random. Put eggplants and carrots in a boiling tomato, simmer for 10 minutes. Add bell pepper, simmer for 10 minutes. Then put finely chopped garlic, add salt, sugar, vinegar, simmer for 5-7 minutes. Put the salad in sterilized jars, roll up, turn over and wrap until it cools.

Ingredients:

• 3 kg eggplant
• 150 g garlic
• 100 g fresh hot pepper
• 700 ml water
• 100 ml 9% vinegar
• 100 ml vegetable oil
• 30 g salt
• 150 g sugar

Cooking method:

To marinate eggplants as indicated in this recipe, they need to be peeled, cut into cubes. Chop the garlic and hot peppers in a blender. Combine water, oil, vinegar, salt, sugar, bring to a boil. Put eggplants, peppers and garlic in a boiling mixture, simmer for 20-30 minutes. Arrange the hot salad in jars, roll up, turn over and wrap until it cools.

Look at a selection of photos "Pickled eggplants for the winter" to the recipes presented above:

Eggplant salad with basil.

Ingredients:

• 1 kg eggplant
• 500 g tomatoes
• 40-50 g basil
• 20 g garlic
• 70 g honey
• 10 g salt
• 60 ml 9% vinegar
• 100 ml vegetable oil

Cooking method:

Before canning the eggplants, wash them thoroughly, cut them into slices about 1 cm thick, put them in boiling salted water (20 g of salt per 1 liter of water) and blanch for 2-3 minutes. Then put it in a colander, let the water drain. Cut the tomatoes into slices, put them on the bottom of a thick-walled dish. Put the eggplants on them, simmer under the lid for 5-7 minutes. Add honey, salt, vinegar, oil, simmer for 15 minutes. Then add finely chopped basil and garlic, simmer for another 5 minutes. Put the boiling mass in sterilized jars, roll up, turn over and wrap until it cools.

Canned eggplants in Georgian style.

Ingredients:

• 2 kg eggplant
• 1 kg of tomatoes
• 200 g garlic
• 1 bunch of dill greens
• parsley and cilantro
• 30 g salt
• 50 g sugar
• 200 ml vegetable oil
• 30 ml 9% vinegar
• 5-8 g hops-suneli
• 5-8 g ground paprika

Cooking method:

This is one of the best eggplant recipes for the winter for those who love Georgian cuisine. Eggplants should be cut into slices 1 - 1.5 cm thick, dipped in salted water for 1 hour, then squeezed and fry on both sides in half the rate of oil. Pass the tomatoes through a meat grinder, add salt, sugar, spices, the remaining oil, bring to a boil. Boil the sauce for 15 minutes, then pour in the vinegar, add chopped herbs and garlic, stir and remove from heat.

As shown in the photo, in order to preserve eggplants according to this recipe, they need to be laid out in prepared jars, pouring the prepared sauce:

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STEP # 3
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Cover the jars and sterilize for 30-40 minutes (the time is indicated for 0.5 liter jars). Then roll up, turn over and wrap until it cools.

Ingredients:

• 1.5 kg eggplant
• 150 g garlic
• 150 g walnuts
• 50 g parsley and cilantro
• 10 g fresh chili
• 50 ml vegetable oil
• 20 g salt
• 50 ml 9% vinegar

Cooking method:

Cut the eggplants into slices, sprinkle with salt, leave for 20 minutes, then rinse and squeeze. Grind the garlic, nuts, herbs and chili in a blender, add salt, vinegar and half the oil. Fry the eggplants in the remaining oil on both sides. So, we preserve eggplants for the winter according to this recipe: for this, you need to put a spoonful of nut mass on the bottom of the prepared jars. Then lay out the hot eggplant, layering with peanut sauce. Sterilize 0.5 liter jars for 20 minutes, 1 liter jars for 30 minutes. Roll up, turn over and wrap until cool.

Ingredients:

• 1-1.2 kg eggplant
• 400 g tomatoes
• 300 g onions
• 30 g garlic, 30 g parsley
• 100 ml vegetable oil
• 30 g salt
• ground black pepper to taste

Cooking method:

For such a simple preparation of eggplant for the winter, tomatoes need to be cut, put in a saucepan, heated and rubbed through a sieve. Boil the tomato mass in half. Cut the eggplants into slices 1.5-2 cm thick, immerse them in salted water for 20 minutes (20 g of salt per 1 liter of water). Then dry and fry in hot oil on both sides until golden brown. Cut the onion into thin half rings, quickly fry. Mix together the tomato, fried onion, finely chopped garlic and herbs. Add salt, bring to a boil, stirring constantly. Put a little tomato in sterilized jars, then put the fried eggplants, pouring the tomato over. Sterilize 0.5 liter jars for 20 minutes, 1 liter jars for 30 minutes. Then roll up the eggplant blank and wrap it until it cools.

Ingredients:

• 1 kg eggplant
• 500 g tomatoes
• 40 g onions
• 10g garlic
• 30 g greens (parsley, celery, dill)
• 25 g sugar
• 15-20 g salt
• 50 ml vegetable oil

Cooking method:

To prepare eggplants for the winter according to this recipe, the vegetables must be thoroughly washed, cut into slices about 1 cm thick, salt and left for 20 minutes. Then rinse, squeeze and fry in oil on both sides until golden brown. Place the fried eggplants in sterilized jars. Peel the tomatoes, cut, put in a saucepan. Add finely chopped onion, garlic and herbs and bring to a boil. Add salt, sugar, simmer for a few minutes. Pour the boiling marinade over the eggplant. Sterilize 0.5 L jars for 10 minutes, 1 L jars for 15 minutes. Then roll up, turn over and wrap until it cools.

Here you can see a selection of photos for recipes for canned eggplants for the winter:

Fried eggplants in pepper marinade.

Ingredients:

• 2 kg eggplant
• 500 g bell pepper
• 100 g garlic
• 200 ml vegetable oil
• 70 ml 9% vinegar
• ground hot and black pepper
• salt to taste

Cooking method:

For this recipe, eggplant blanks need to be cut into slices, salt and leave for 30 minutes. Then squeeze and fry in vegetable oil on both sides until golden brown. Grind bell peppers and garlic with a meat grinder or blender, pour in vinegar. Bring the mixture to a boil, add salt and pepper to taste. Put the fried eggplant and pepper mixture in sterilized jars in layers, cover with lids. Sterilize 0.5 L jars for 20 minutes. Then roll up, turn over and wrap until it cools.

Eggplant with tomatoes and garlic.

Ingredients:

• 1 kg eggplant
• 1 kg of tomatoes
• 100 g garlic
• 200 ml vegetable oil
• 10 ml 9% vinegar
• 5 g ground black pepper
• salt to taste

Cooking method:

For this tasty preparation, eggplant must be boiled whole in salted water (30 g of salt per 1 liter of water) for 10-15 minutes. Then remove, cool, cut into circles and fry on both sides. Pass the garlic through a press, cut the tomatoes into slices about 5 mm thick. Put a layer of eggplant in sterilized liter jars, sprinkle with ground pepper and garlic, cover with tomato slices, salt. So, alternating, fill the cans to the top, compacting the layers with a spoon. Pour the remaining oil from frying into each jar and 5 ml of vinegar. Cover with lids, sterilize for 25 minutes (time indicated for 1 liter cans). Then roll up, turn over and wrap until it cools.

Ingredients:

• 3 kg eggplant
• 150 g garlic
• 50 g fresh hot pepper
• 150 ml 9% vinegar
• 150 ml vegetable oil
• 10 g salt

Cooking method:

Wash the eggplants thoroughly, cut into slices 1 cm thick, soak in salted water (20 g of salt per 1 liter of water) for 20 minutes. Then squeeze, dry, put on a greased baking sheet, sprinkle with oil. Bake in an oven preheated to 200 ° C for 10 minutes, turn over to the other side and bake for another 10 minutes. Pass the garlic, bell peppers and hot peppers through a meat grinder or chop in a blender. Add vinegar, salt and remaining vegetable oil. Place eggplant and pepper mixture in sterilized jars. Sterilize 0.5 liter jars for 10-15 minutes. Then, jars with eggplant blanks for the winter need to be rolled up, turned over and wrapped until they cool.

Ingredients:

• 3 kg eggplant
• 2.5 kg tomatoes
• 1.5 kg bell pepper
• 50 g fresh hot pepper
• 50 g garlic
• 200 g sugar
• 60 g salt
• 250 ml 9% vinegar
• 250 ml vegetable oil

Cooking method:

To prepare a delicious eggplant preparation for the winter, tomatoes, garlic, Bulgarian and hot peppers must be minced. Add salt, sugar, oil, vinegar, bring to a boil and cook for 10 minutes. Peel the eggplants, cut into large cubes, sprinkle with salt, leave for 20 minutes, then squeeze. Put the eggplants in the tomato paste, simmer for 20 minutes.

As you can see in the photo, the hot eggplant blank, prepared for the winter according to this recipe, must be laid out in sterilized jars, rolled up, turned over and wrapped until it cools:

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Pickled eggplant "Ogonyok" with honey.

Ingredients:

• 3 kg eggplant
• 1 kg of red bell pepper
• 180-200 g garlic
• 50 g fresh hot pepper
• 200 ml 9% vinegar
• 200 g honey
• salt to taste
• vegetable oil

Cooking method:

To prepare an eggplant blank according to this recipe, which is considered one of the most delicious, vegetables must be thoroughly washed. Then cut into slices 1 cm thick, soak in salted water (20 g of salt per 1 L of water) for 20 minutes. Then squeeze, dry and fry in vegetable oil on both sides until golden brown. Pass the garlic, bell peppers and hot peppers through a meat grinder or chop in a blender, add honey, vinegar and salt. Stir well to dissolve the honey. In sterilized jars, lay the eggplant and pepper mixture in layers. Sterilize 0.5 liter jars for 10-15 minutes. Then roll up, turn over and wrap until it cools.

Korean style eggplants marinated with carrots.

Ingredients:

• 2 kg eggplant
• 500 g carrots
• 300 g onions
• 120-150 g garlic
• 100 ml vegetable oil
• spices for carrots in Korean

For the marinade:

• 800 ml water
• 200 ml 9% vinegar
• 90 g salt
• 200 g sugar

Cooking method:

This is one of the best eggplant blanks for anyone who loves Korean food. Cut the eggplants into slices 0.8-1 cm thick, salt, leave for 20 minutes. Then rinse, dry, put on a baking sheet, sprinkle with half of the butter and bake in the oven at 180 ° C for 10 minutes. Then turn over to the other side and bake for another 10 minutes. Cut the onion into thin half rings, grate the carrots for Korean carrots. Heat the remaining oil in a frying pan, add spices, stir and pour over the carrots. Add garlic passed through a press to the carrots, mix, leave for 15 minutes. Put eggplants in prepared jars, shifting with carrots and onions. For the marinade, bring water, sugar and salt to a boil, add vinegar and remove from heat. Pour the hot marinade into the jars, cover them with lids and sterilize: 0.5 liter jars - 15 minutes, 1 liter - 20 minutes. Then roll up, turn over and wrap until it cools.

Ingredients:

• 2 kg eggplant
• 500 g bell pepper
• 500 g carrots
• 200 g onions
• 50 g garlic
• 150 ml vegetable oil
• 100 ml 9% vinegar
• 25 g salt
• 50 g sugar
• 10 g spices for Korean carrots

Cooking method:

For a tasty preparation according to this recipe, cut the eggplants into strips, sprinkle with salt, leave for 20 minutes, then rinse. Cut the bell pepper into strips, the onion into half rings, grate the carrots for Korean vegetables. Combine all prepared vegetables, add garlic passed through a press, salt, sugar, vinegar, mix. Heat the spices and oil in a pan for a couple of seconds, add to the vegetables, stir, leave for 2 hours to let the juice stand out. Then put on moderate heat and simmer for 10 minutes. Put the hot salad together with the resulting marinade in sterilized jars, cover with lids. Sterilize 0.5 L jars for 25-30 minutes. Then roll up, turn over and wrap until it cools.

Canned spicy eggplants

Ingredients:

• 3 kg eggplant
• 300 g carrots
• 500 g bell pepper
• 100 g garlic
• 100 g parsley
• 1 liter of water
• 100 ml 9% vinegar
• 50 g fresh hot pepper
• 150 ml vegetable oil
• 90 g salt
• 200 g sugar

Cooking method:

To prepare this one of the best blanks for the winter, eggplants need to be peeled and core, cut into cubes, lightly salt, leave for 20 minutes, then squeeze. Cut the bell pepper into half rings, carrots into large strips. Finely chop the parsley, hot pepper and garlic. Boil water in a saucepan, add oil, salt, sugar, vinegar. Add all vegetables, bring to a boil and simmer for 20 minutes. Put the mass in sterilized jars, roll up and wrap up until it cools.

Eggplant salad with apple juice.

Ingredients:

• 1 kg eggplant
• 400 g bell pepper
• 250 g onions
• 250 g carrots
• 500 ml sour apple juice
• 25 g garlic
• 20 g salt
• vegetable oil for frying

Cooking method:

To prepare such a tasty preparation for the winter, cut the eggplants into slices 1 - 1.5 cm thick, soak in salted water for 20 minutes, then squeeze and fry in oil on both sides. Cut the onion into half rings, carrots and bell peppers into thin strips, garlic into slices. Fry vegetables in oil for a few minutes, salt, pour in apple juice and simmer for 10-15 minutes. Place eggplants in prepared jars, layering with stewed vegetables. Sterilize jars with a volume of 0.5 liters for 15 minutes, 1 liter - 20-25 minutes. Then roll up, turn over and wrap until it cools.

Ingredients:

• 1 kg eggplant
• 400 g onions
• 500 g tomatoes
• 150 ml vegetable oil
• salt and ground black pepper to taste

Cooking method:

Cut the eggplants into cubes, salt, leave for 20 minutes, then squeeze and fry in vegetable oil. Add finely chopped onion, fry for 2 minutes, stirring occasionally. Then put the chopped tomatoes, simmer for 15 minutes. Season with salt and ground black pepper to taste. Arrange hot eggplant homemade products in sterilized jars. Sterilize 0.5 L jars for 15-20 minutes. Then roll up and wrap until it cools.

Ingredients:

• 1.7 kg eggplant
• 100 g garlic
• 120 g dill herbs
• 100 ml vegetable oil

For the marinade:

• 1 liter of water
• 40 g salt
• 80 ml 9% vinegar

Cooking method:

This is one of the most delicious eggplant preparations, where vegetables taste like mushrooms. The small eggplants need to be chopped. For the marinade, combine the ingredients, bring to a boil. Dip eggplants into the marinade in small portions and blanch for 3 minutes from the moment of boiling. Throw in a colander, let the liquid drain. Finely chop the garlic and dill, combine with eggplant, pour in vegetable oil, mix. Put the mass in sterilized jars, cover and sterilize 0.5 l jars for 15 minutes. Then roll up, turn over and wrap until it cools.

A spicy eggplant appetizer for the winter is one of the most relevant dishes that are cooked for good. Having prepared such dishes for the winter, you can enjoy their excellent taste all winter, significantly save the family budget and be confident in the quality of the products consumed.

It is best to prepare such snacks in late summer or early autumn. It is at this time of the year that vegetables are maximally rich in useful trace elements and vitamins. In addition, it is at the end of August that the price for them is minimal.

Only young eggplants with shiny skin should be used for preservation. If there are none, then the skin of the eggplants should be cut off, and sometimes oversized seeds should be disposed of.

How to make a spicy eggplant snack for the winter - 15 varieties

This dish has received such a promising name for a reason. "Cobra" is a rather spicy dish that is wonderful for those who like to have a snack with a "twinkle".

Ingredients:

• Eggplant - 3 kg.
• Hot pepper - 100 gr.
• Garlic - 100 gr.
• Bulgarian pepper - 1 pc.
• Chilled drinking water - 500 gr.
• Salt to taste
• Sugar - 1 tsp
• Vinegar 70% - 2 tbsp. l.

Preparation:

Wash eggplants, get rid of the tails and cut into circles of medium thickness. Then they should be salted to taste, mixed thoroughly and left for several hours so that they let the juice out and salted.

To make the eggplants evenly salted, they should be stirred periodically.

While the eggplant is infused, peel and wash the garlic. Wash Bulgarian and hot peppers and clean them from the stalks. We also clear the Bulgarian seeds from the seeds. Now these vegetables should be minced together. Add sugar to the resulting mixture, 1 tsp. salt, water and vinegar. Mix everything thoroughly until a homogeneous mass is obtained.

When the eggplants are juiced and salted enough, they should be fried in vegetable oil in a frying pan on both sides. Dip each piece of fried eggplant on both sides in a garlic-pepper mixture and place it tightly in sterile jars. Pour the remaining marinade into jars, then roll them up with sterile lids and send them to a cool storage place until winter.

"Manjo" is a fairly well-known Bulgarian dish, which is a spicy appetizer. When preparing it, you can vary the amount of added pepper and garlic to make the dish more or less spicy.

Ingredients:

• Tomatoes - 3 kg.
• Eggplant - 2 kg.
• Bulgarian pepper - 2 kg.
• Bulb onions - 1 kg.
• Carrots - 300 gr.
• Garlic - 1 head
• Vegetable oil - 200 gr.
• Vinegar 9% - 100 gr.
• Salt - 100 gr.
• Sugar - 100 gr.
• Bitter pepper - ½ pc.

Preparation:

My tomatoes, we get rid of the place of attachment of the stalk and pass through a meat grinder.

To make the "manjo" more tender, it is recommended to remove the skin from tomatoes.

My eggplants, cut into circles. My pepper, clean from tails and seeds and cut into strips. Peel the onion, wash it, cut it into thin half rings. We clean the carrots, wash them. We wash and get rid of the stalk of bitter pepper. Now pass the carrots with hot peppers through a meat grinder.

Combine onions, carrots, bell peppers, hot peppers, eggplants, tomatoes and garlic in one deep container. Add salt, sugar, vinegar and black pepper to them. Mix everything, put on fire, bring to a boil and simmer over low heat for about 40 minutes. After this time, we put the snack in dry sterile jars, roll it up and leave it to cool upside down under a blanket.

Georgian cuisine has always been distinguished from other world cuisines by its sharpness and colorfulness of tastes. It is quite natural that it was the Georgians who were among the first to start preparing hot snacks for the winter.

Ingredients:

• Eggplant - 500 gr.
• Bulgarian pepper - 200 gr.
• Bitter pepper - 1 pc.
• Garlic - 5 cloves
• Vegetable oil - 50 gr.
• Vinegar 9% - 40 gr.
• Sugar - 1 tbsp. l.
• Salt - 1 tsp

Preparation:

Wash eggplants, cut into medium-sized cubes, salt, mix and leave for 30 minutes. While the eggplants are infused, peel and wash the garlic. My pepper and we get rid of the stalks. We also clean the bell peppers from the seeds. Now pepper and garlic should be passed through a meat grinder, add vinegar to them and mix everything thoroughly. Put the resulting mixture in a saucepan, add sugar to it, stir, put on fire, bring to a boil and cook for about 4 minutes.

When the eggplants are juiced, they should be lightly squeezed out, and then fried in vegetable oil in a pan until golden brown. Put the finished eggplants in a saucepan to the garlic-pepper mass. Mix the resulting appetizer, salt, mix thoroughly again, put on fire, bring to a boil and cook for about 10 minutes on low heat.

After this time, the eggplants are ready. Now we lay them out in sterile jars, roll them up with lids, turn them over and let them cool under a warm blanket. The appetizer for the winter is ready!

Sauerkraut is a favorite snack of many. Every housewife has prepared it at least once in her life, but sauerkraut with eggplants is already a rather rare dish, which not only not everyone cooked, but not everyone tried it.

Ingredients:

• Eggplant - 1.5 kg.
• Cabbage - 400 gr.
• Carrots - 100 gr.
• Bulgarian pepper - 2 pcs.
• Garlic - 2 cloves
• Chili pepper - 1 pc.
• Ground black pepper - to taste
• Vol - 1.5 liters.
• Salt - 70 gr.

Preparation:

Wash eggplants, peel off the stalk, prick in several places with a fork, boil in boiling water for 5 minutes. Then they should be removed from the water and cooled slightly.

Dry my cabbage and chop finely.

After the cabbage has been cut, it should be crumpled with your hands to make it softer.

We clean the carrots, wash them and three on a coarse grater. My Bulgarian pepper, clean from seeds and stalks and cut into thin strips. Wash chili and finely chop the Garlic, clean, wash and pass through the garlic. Combine peppers, cabbage, carrots and garlic in one deep container and let the vegetables brew for about 30 minutes.

While the vegetables are infused, we begin to prepare the brine. To do this, pour water into a deep saucepan, add salt to it, stir, bring to a boil and then cool. The brine is ready!

Cut the cooled eggplants in half according to the hot dog principle and drain off the excess liquid. Now they should be stuffed with a mixture of vegetables and lightly wrapped with a thin thread. We put the stuffed eggplants in a deep container, fill them with cooled brine and put oppression on top of them. After 3 days, the eggplants are ready, you can already eat them. To preserve the snack for several months, it should be stored in a cool place.

It is believed that most mothers-in-law will never go into their pockets for a word. They are sharp-tongued in autumn and can arrange a "hot" conversation for anyone. It is only natural that one of the hottest snacks was named after the most active and hottest part of the body of these women.

Ingredients:

• Eggplant - 2 kg.
• Bulgarian pepper - 500 gr.
• Garlic - 100 gr.
• Bitter pepper - 1 pc.
• Vegetable oil - 1 glass
• Tomato juice - 1 l.
• Vinegar 9% - 100 gr.
• Sugar - 100 gr.
• Salt - 1 tbsp l.

Preparation:

Wash eggplants, get rid of the stalk, cut into four equal parts, fry in a pan on both sides and put in a pan to cool. My pepper, dry it, get rid of the stalks and seeds, cut into slices. We clean the garlic, wash it. Pass the garlic and pepper through a meat grinder. Pour the tomato juice into a saucepan, bring to a boil, and then add it, while still hot, to the twisted pepper and garlic. Mix the resulting mixture and add sugar, salt, vegetable oil, vinegar there. Mix everything thoroughly again.

Pour the fried eggplants with the resulting mixture, put them on the fire, bring to a boil and cook for 15 minutes on low heat. After this time, we put the eggplants in sterile jars, fill them with marinade in which they were cooked, roll them up with lids, turn them over, wrap them with a blanket and leave to cool. We send the cooled eggplant jars to cool storage places.

Adjika refers to spicy sauces that are most often prepared at home. It just so happened that the main component for its preparation is considered to be tomatoes, however, eggplants can also be used to make adjika.

Ingredients:

• Tomatoes - 3 kg.
• Eggplant - 2 kg.
• Bulgarian pepper - 2 kg.
• Garlic - 4 heads
• Bitter pepper - 2 pcs.
• Salt - 2 tbsp. l.
• Sugar - 1 tbsp. l.
• Vinegar 9% - 1 tbsp l.
• Vegetable oil - 100 gr.

Preparation:

My tomatoes and peppers. Remove the seeds and stem from the bell pepper. In the acute one, we remove only the stalk. Now we pass these vegetables through a meat grinder. Then they should be put in a saucepan containing heated vegetable oil. Bring the vegetables in a saucepan to a boil and simmer for about 10 minutes. While the vegetables are boiling, wash the eggplants, cut into pieces and pass through a meat grinder. After 10 minutes, add the eggplants to the pan, mix everything and cook for another 20 minutes. Then add the garlic and spices passed through the garlic to the pan. Mix everything and cook for another 10 minutes. At the very end of cooking, add vinegar to the adjika and remove it from the heat. Now adjika should be put in sterile jars and rolled up. A delicious and spicy snack for the winter is ready!

Spicy eggplants for the winter are a dish that should be prepared from any housewife. Firstly, they are perfect as a snack for any alcoholic beverages. Secondly, such eggplants can be eaten simply in bread, as well as they can be supplemented with any meat dish.

Ingredients:

• Eggplant - 5 kg.
• Bulgarian pepper - 600 gr.
• Vinegar 9% - 400 gr.
• Garlic - 200 gr.
• Bitter pepper - 1 pc.
• Vegetable oil - 250 gr.
• Water - 3 liters.
• Salt - 4 tbsp. l.

Preparation:

Wash the eggplants, dry them, remove the stalks and cut them into large pieces. My pepper, clean from seeds and stalks, cut into large pieces. Peel and wash the garlic. Wash the bitter pepper and remove the stalk from it. We pass the garlic, hot pepper and bell pepper together through a meat grinder.

Pour water into a deep saucepan. Add salt there, 150 gr. vinegar and bring everything to a boil. Place the eggplants in a boiling brine and cook them for about 10 minutes. Then the eggplants should be removed from the brine and placed in a deep container. Next, add twisted pepper with garlic, vegetable oil and 250 gr. To the eggplant. vinegar. Gently mix everything and lay out in sterile jars. We cover the jars with lids, sterilize 15 minutes from the moment of boiling, roll them up, turn them upside down, wrap them with a blanket and leave to cool.

Korean carrots have long been included in our diet. In many families, it is generally an indispensable snack both for the festive, and on festive, and on everyday tables. But how often do we eat spicy eggplant in Korean?

Ingredients:

• Eggplant - 2 kg.
• Carrots - 2 pcs.
• Bulgarian pepper - 4 pcs.
• Bulb onions - 1 pc.
• Garlic - 1 head
• Hot red pepper - to taste
• Ground black pepper - 0.5 tsp.
• Sesame - 1 tbsp l.
• Parsley and dill greens - 1 bunch
• Sugar - 1 tbsp. l.
• Coriander seeds - 1 tsp
• Table vinegar - 0.5 cups
• Vegetable oil - for frying

Preparation:

Wash eggplants, get rid of the stalk and cut into thin strips. Then we put the eggplants in a deep bowl, add salt, mix and leave to infuse for 30 minutes. After this time, add a couple of glasses of water to the eggplants, mix everything thoroughly, cover with a lid and leave to infuse again for 6 - 8 hours. Then the eggplants should be washed and discarded in a colander. When all excess moisture from the eggplants has been removed, they should be fried in a pan in vegetable oil, after which we take them out of the pan and put them on a paper towel. When all the excess oil has been removed, place the eggplants in a deep bowl.

We clean the carrots, wash, three on a coarse grater. My pepper, clean from seeds and tails and cut into thin strips. Peel, wash and cut the onion into thin half rings. Peel the garlic, wash and pass through the garlic. Wash greens, dry and finely chop. Fry sesame seeds quite a bit in a dry frying pan. Grind coriander seeds in a blender. When all the ingredients are prepared, they should be combined in one common container, mixed, covered with cling film and hidden in the refrigerator for 2 days. The appetizer is ready! Now it should be laid out in sterile jars and covered with lids and sterilized for 20 minutes in boiling water. After that we roll up the jars of eggplants, cool them down and send them to storage.

The name "Ogonyok" appears in a variety of culinary trends. Well, who is not familiar with the famous Ogonyok salad with garlic, or the sauce for meat of the same name? Here is one of the snacks for the winter is also called "Ogonyok".

Ingredients:

• Eggplant - 1 kg.
• Bulgarian pepper - 1 kg.
• Hot pepper - 1 pc.
• Garlic - 1 head
• Salt - 1 tbsp l.
• Vinegar 9% - 50 gr.
• Vegetable oil - for frying

Preparation:

We clean the eggplants, wash and cut into slices 1 cm thick. Then they should be covered with salt, mixed thoroughly and left to infuse. Bulgarian and hot peppers, clean from seeds and tails, cut into medium-sized pieces and grind with a blender. Put the container with pepper on the fire, bring to a boil and cook for about 5 - 7 minutes. While cooking, add vinegar and chopped garlic to the pepper sauce. These ingredients should be added about 3 minutes before the end of cooking.

After about 40 - 60 minutes, carefully squeeze the eggplants, shake and fry in vegetable oil in a frying pan on both sides.

Put the sauce and eggplant in sterile jars. They should be laid in layers. A layer of sauce, then a layer of eggplant, then a layer of sauce again, and so on until the jars are full. We roll up the full jars with lids, turn them over and let them cool under the covers. Bon Appetit!

This appetizer has an excellent spicy taste. Having tried it once, you cannot confuse it with any other appetizer, because, like all Georgian dishes, it has its own individual taste.

Ingredients:

• Eggplant - 1 kg.
• Bulgarian pepper - 400 gr.
• Vegetable oil - 100 gr.
• Garlic - 1 head
• Bitter pepper - 1 pc.
• Salt to taste
• Sugar - 1 tbsp. l.
• Vinegar - 100 gr.

Preparation:

Wash the eggplants, remove the tails from them, cut into medium-sized cubes, salt and leave to let the juice for 2 hours. After this time, fry the eggplants for 10 minutes in vegetable oil, after squeezing the juice. My pepper, we get rid of the stalk, cut into pieces and pass through a meat grinder. We clean the garlic, wash it and also pass it through a meat grinder. Combine pepper with garlic, add vegetable oil to them and mix everything thoroughly. Put the resulting mixture on fire, bring to a boil and cook for 5 minutes. Then add eggplants, salt, sugar to it and mix everything thoroughly. The appetizer should be cooked over low heat for 10 minutes. Before the end of cooking, add vinegar to the snack. Pour the finished salad into sterile jars, roll it up, cover it, turn it over and leave it to cool under the blanket.

A spicy eggplant appetizer with herbs is a dish that does not need to be boiled and canned in jars. It is stored in the refrigerator and remains suitable for consumption for a long time due to the presence of vinegar and a large amount of pepper.

Ingredients:

• Eggplant - 3 pcs.
• Bulgarian pepper - 3 pcs.
• Parsley - 1 bunch
• Dill - 1 bunch
• Garlic - 4 cloves
• Hot pepper - 1 pc.
• Sugar - 1 tbsp. l.
• Salt - ½ tbsp. l.
• Vinegar 9% - 2 tbsp l.

Preparation:

We clean, wash, cut the eggplants into large pieces and fry in vegetable oil until golden brown on all sides. My bell peppers, we clean them from tails and seeds. My bitter pepper and we get rid of the stalk. Peel and wash the garlic. Wash the greens and dry them. Grind the pepper, herbs and garlic in a blender until smooth. Then add sugar, salt and vinegar to them. Mix everything thoroughly The filling is ready! The finished filling should be poured over the still warm eggplants and mix everything thoroughly. We put the finished snack in sterile jars, or a special food container, seal it with a lid and send it to the refrigerator. This snack can be kept in the refrigerator for about 2 to 3 months.

A minimum of food is required to prepare this snack. Eggplant and garlic will make it possible to prepare an excellent appetizer, which you can then enjoy throughout the winter.

Ingredients:

• Eggplant - 1 kg.
• Garlic - 25 gr.
• Greens - 10 gr.
• Vinegar 6% - 30 gr.
• Salt - 15 gr.

Preparation:

Wash the greens, dry them and chop them not very finely. Peel the garlic, wash and chop finely. Combine greens with garlic and salt in one container and mix thoroughly.

Wash the eggplants, get rid of the stalk and make a side cut for the entire length of the eggplant, without cutting it into two separate parts. Then the eggplants should be boiled in boiling salted water for about 2 minutes, removed from the boiling water, cooled and put under a press so that excess liquid comes out of them. After about 15 minutes, we pull the eggplants out from under the press and stuff them with a mass of garlic and herbs. Then we put them tightly in jars, fill with vinegar and set to sterilize for 15 - 25 minutes with the lid closed. After sterilization, the jars are rolled up, allowed to cool and hidden in a cool place.

Eggplant is a favorite of many vegetables. Adjika is one of the most popular hot sauces. It is quite natural that the combination of eggplant and adjika creates an unforgettable spicy taste that can conquer any gourmet.

Ingredients:

• Eggplant - 1.5 kg.
• Tomatoes - 1.5 kg.
• Red bell peppers - 6 pcs.
• Garlic - 1 head
• Hot pepper - 1 pc.
• Vinegar 9% - 50 gr.
• Vegetable oil - 200 gr.
• Sugar - 3 tbsp. l.
• Salt - 1 tbsp l.

Preparation:

We peel the tomatoes and get rid of the place where the stalks are attached. My pepper, clean from tails and seeds. Peel and wash the garlic. Pass the tomatoes, peppers and garlic through a meat grinder. Put the processed vegetables in a saucepan, add salt, sugar and vegetable oil to them. Mix everything thoroughly, put on fire and bring to a boil. When the adjika boils, pour vinegar into it.

Wash eggplants, get rid of the tails and cut into large pieces. Then put the eggplants in boiling adjika, mix thoroughly, bring to a boil and cook everything together for about 30 minutes. After this time, we put the eggplants with adjika in sterile jars and roll up the lids. Then they should be turned over and covered with a warm blanket. When they have cooled down, the jars can be sent to storage locations.

Ingredients:

• Eggplant - 500 gr.
• Garlic - 3 cloves
• Parsley - ½ bunch
• Salt - 1 tbsp l.
• Vegetable oil - 1 glass

Preparation:

Wash eggplants, cut into slices and fry in a pan in vegetable oil until golden brown on both sides. After frying, let the eggplants cool. Peel the garlic and pass through the garlic. Wash greens, dry and finely chop. Mix the garlic with salt and herbs until smooth.

Dip each piece of eggplant on both sides in a mixture of garlic and herbs and place it tightly in sterile jars. Then fill the eggplants with refined oil and close tightly with plastic lids. Store these eggplants in the refrigerator.

Eggplant in a spicy seasoning is a real find for lovers of fried fatty meat. This appetizer is just perfect to complement such meat.

Ingredients:

• Eggplant - 5 kg.
• Sweet pepper - 10 pcs.
• Bitter pepper - 5 pcs.
• Dill greens - 1.5 bunch
• Parsley greens - 1.5 bunches
• Garlic - 5 heads
• Vegetable oil - 400 gr.
• Vinegar 6% - 200 gr.
• Salt - 6 tbsp l.

Preparation:

My eggplants, we get rid of the stalk and cut into circles. Pour 4 liters into a deep saucepan. water, add 4 tbsp. l. salt and bring to a boil. Dip the eggplants in salted boiling water for about 5 minutes. Then they should be pulled out and allowed to cool.

To prepare the seasoning, wash sweet and bitter peppers, get rid of seeds and stalks and cut into small pieces. Peel and wash the garlic. Wash greens, dry and chop. Pass the pepper, garlic and herbs through a meat grinder and mix everything thoroughly. The seasoning is ready!