Eggplant without frying for the winter recipes. Eggplant preparations. eggplant like mushrooms
Eggplant for the winter is the most delicious home-made preparation. All housewives are trying to prepare more salads from healthy vegetables in the summer according to the best recipes. Simple options for delicious eggplant dishes are varied and so many salads for the winter are obtained from very ordinary vegetables: appetizers, salads, pickled vegetables, salted and pickled. This vegetable is indispensable for the diet of vegetarians and dieters. 100 grams of eggplant contains only 24 calories.
To prolong their life and preserve vitamins and nutrients, they came up with conservation. They are salted, marinated, frozen, dried, fermented, caviar, salads, snacks are made from them. It is both tasty and healthy. We will replenish your collection of recipes. Write down, rather, the best eggplant recipes for the winter. They will definitely come in handy.
Eggplant salad for the winter Desyatochka
For everyone who loves eggplant salads for the winter and wants to make them an integral part of their table in the cold seasons, we recommend that you start preparing the amazing Desyatochka salad right now. As the saying goes: “prepare a sleigh from the summer ...” There are many banally simple recipes for harvesting eggplant for the winter, which even novice hostesses can repeat. Harvesting will not take much time, and the finished dish will be tasty and indispensable. So, let's get started ... Simple delicious: ten salad for the winter with eggplant, it will be a great bright snack on your festive New Year's table.
Products:
- 10 fresh tomatoes, small eggplants, onions, garlic cloves, bell peppers;
- 100 grams of sugar;
- 1/2 liter of sunflower oil;
- 2 tablespoons of table salt;
- 200 ml of food vinegar 9%.
Eggplant salad recipe for the winter Desyatochka with a photo:
Preparing the vegetables for the salad
As already mentioned, there is nothing complicated in preparing a salad for the winter. First, thoroughly rinse all salad ingredients.
Start slicing with the main component - eggplant. First, cut the eggplant lengthwise, then across into small pieces. The size of the pieces is always up to you. Pour the chopped eggplant immediately with cold water, let it brew for about 30-40 minutes.
Bell peppers are also cut lengthwise, after which the stalk with seeds is removed from the inside, then each half is cut into relatively wide pieces of 3 cm each. Cutting small tomatoes does not make sense. It is enough to cut them in half, cut out unnecessary fastenings of the stalks and divide each half into 3 slices. Be sure to wash onions and garlic after peeling. Cut the onion into rings, and finely chop the garlic, as much as possible.
Cooking a delicious salad for the winter
Next, you will need a saucepan with a thick bottom, into which sunflower oil is poured. Put it on a small fire and pour all the previously chopped vegetables into the pan. Add sugar and salt. The vegetable mixture must be thoroughly, but at the same time gently mixed.
The main task has been completed. Now you can leave the dish alone and go about your business until the contents of the pan begin to boil. After boiling the vegetable mixture, reduce the heat to a minimum and simmer the vegetables for about 35-40 minutes. Then add vinegar and simmer for another five minutes. Leave the fire at the same level.
Arrange the ready-made hot ten salad for the winter with eggplant in pre-prepared glass jars. Try to ensure that the vegetables lie evenly in each of them. Roll up jars filled with salad and wrap them in a warm blanket in an upside down position. There they should remain until completely cooled, after which they can be transferred to a place of permanent storage.
That's all! Delicious salad Desyatochka for the winter with eggplant is ready!
Watch the video: Eggplant salads for the winter - delicious Ten salad
Tartar eggplant for the winter
A good, time-tested eggplant recipe for the winter.
To cook eggplant in Tatar you will need:
- 2 kg of eggplant;
- 1 st. Sahara;
- 12 pcs. sweet pepper;
- 1 - 3 pcs. hot pepper. Adjust to your taste.;
- 4 heads of garlic;
- 2 tbsp. oils;
- 1 st. vinegar or 2 tbsp. l. vinegar essence;
- 2 tbsp. l. salt;
- 3 liters of tomato juice.
From this amount of products comes out 6 liters of the workpiece.
Recipe for eggplant in Tatar style for the winter:
Bring tomato juice to a boil. Add salt, sugar, vegetable oil, vinegar to it. Grind hot pepper with garlic through a meat grinder and add to boiling juice.
Mix the hot tomato mixture with the bell peppers, cut into rings. Then add eggplant, cut into circles or halves, quarters of a circle - to your preference. Cook until tender 30-40 minutes from the moment of boiling.
Arrange in clean, prepared jars and immediately roll up. Remove the jars under a fur coat until cool.
Such eggplants for mushrooms, to taste, are surprisingly similar to pickled mushrooms.
Very easy, quick and delicious recipe!
Composition:
- for 2 cans of 0.5 liters: eggplant - 1 kg;
- vegetable oil for frying - 100 g;
- garlic - 3-4 cloves;
- hot pepper - 1 pod;
- marinade: water - 1 liter;
- salt - 100 g;
- vinegar 5% apple - 150 g.
Cooking:
Wash the eggplant, cut into circles 1.5-2 cm thick and cut each circle into 4 more parts.
Put the raw blue ones in a bowl, add salt and pour water. Leave for 40-60 minutes.
After such a salt bath, bitterness leaves the eggplant.
And most importantly, during frying, they will absorb less oil, and this is very important, because eggplants, like a sponge, absorb a huge amount of fat. 
Pour water into a saucepan, add salt, boil. Pour in the vinegar and boil again.
Rinse the eggplants from salt and send to a pan with boiling marinade. Cook for 3-4 minutes. Take the eggplant out of the marinade and let the water drain.
And send the eggplant to a saucepan with boiling vegetable oil.
Fry for 3 minutes. Lastly, add garlic, passed through a press and chopped hot pepper. Let's keep our eggplants on fire for one more minute. 
Pour hot into sterilized jars.
Close the lids, turn the jars over, wrap them in a warm towel and cool. That's all, delicious eggplants "for mushrooms" are ready!
Spicy pickled eggplant
Would need:
eggplant - 2 kg .;
garlic - 3 heads;
salt - 1 tbsp;
sugar - 0.5 tbsp;
hot hot pepper - 1-2 pods;
fresh parsley - 130-150 g;
table vinegar 9% - 100 ml. (half a glass);
vegetable oil - 3-4 cups (faceted glass, 200 ml.).
Yield - 3 jars with a volume of 750 ml.
How to cook:
Rinse eggplant under running water, dry with a kitchen towel. Eggplant, without peeling off the skin, cut into slices.
Pour 2 cups of oil into a frying pan, heat and fry the eggplant on both sides until light golden brown.
just don't overdo it!
As necessary, gradually add the rest of the oil. Put the fried eggplants on a paper towel so that all excess fat is absorbed into it.
Finely chop the greens and hot peppers, chop the garlic in a blender.
Greens, pepper, garlic, vinegar, salt, sugar - mix everything together in one cup. Add the remaining (cooled down) vegetable oil in the pan (about 0.5 cups).
Put eggplant in a cup with greens, and gently mix with your hands, trying not to crush the eggplant.
Fill sterilized jars with eggplant, cover with boiled lids, and put in a pot of water for sterilization (at the bottom of the pot, under the jars, I always put some kind of cotton napkin). We sterilize 20 minutes from the moment of boiling.
Take out the jars of pickled eggplants, tighten the lids, turn the lids down, cover with a blanket (blanket, terry towel) and leave it until the next day. Banks should be put away for storage.
It's hard to believe, but even a novice hostess can prepare eggplant in a tomato for the winter. Many are afraid of conservation, especially if there is no experience. And it’s completely in vain - to make a good preparation, it’s enough to use a proven recipe. Such a recipe is in front of you, it remains only to stock up on blue ones, tomatoes and other products on the list.
Ingredients:
- 1 kg of eggplant;
- 750 grams of tomatoes;
- 1 hot pepper;
- 250 grams of sweet pepper;
- 100 grams of garlic;
- half a glass of sunflower oil;
- a quarter cup of table vinegar;
- 50 grams of sugar;
- 1 tablespoon of salt.
How to cook:
Georgian eggplant
Composition:
- 3 kg. little blue ones;
- 0.5 st. vinegar;
- 3 heads of garlic;
- 5 pieces. round pepper;
- 1 l. sunflower oil;
- salt.
Cooking:
Wash the little blue ones and cut lengthwise or in circles, as you like. I have more circles :)
Salt, put in a colander and leave for 3 hours to glass bitterness.
Then fry all the blue ones in sunflower oil until cooked, it is desirable that there be a lot of oil, because. eggplant absorbs it well.
In the meantime, we prepare the dressing. Clean and wash garlic and peppers. We twist everything into a meat grinder. Add vinegar and oil left over from frying. Hot dressing is ready.
Now we take clean jars and lay them in layers: refueling, little blue ones, refueling, blue ones again, refueling again and so on to the top. And then, you need to sterilize the jars with the contents, 10-15 minutes will be enough for half-liter ones.
Now roll up and wrap until completely cool. It will be delicious in winter!
Pressed pickled eggplant
Ingredients:
- 1 kilogram of carrots;
- 2.5 kilograms of eggplant;
- 7-8 cloves of garlic;
- medium size 2-3 onions;
- long stalks of celery (according to the number of eggplants);
- vegetable oil;
- 2 table. spoons of salt.
Recipe:
With a sharp knife, cut off the tails of the eggplants, make a deep longitudinal cut (pocket), then boil in salted water (1 tablespoon of salt / 1 liter of water) for half an hour. Drain the water, cool the eggplants, put them under oppression (press down lightly with a plate) so that the glass is excess liquid.
Pour boiling water over the celery stalks and leave them for 10 minutes. Celery will be needed to tie the stuffed eggplants so that they do not crumble.
Prepare carrot filling. Why peeled carrots must be chopped with a blender or grated with a grater with large holes.
Finely chopped onion fry in vegetable oil, add minced carrot and half of the salt. Continue frying until the carrots are cooked.
Now you can start stuffing. Prepare 2 small bowls. One will contain chopped garlic, the other vegetable oil (about 150 g). Coat the boiled eggplant inside and out first with garlic, then with vegetable oil, fill the pocket with carrot filling and wrap with celery.
Place stuffed eggplants in dense rows in an enamel pan. Cover with a plate on top and put a small oppression on it (for example, a jar of water). Take the pan to the balcony or put it in another cool, dark place for 2-3 days. If they are fermented enough, you can roll them up.
Arrange in liter jars, previously cleanly washed, cover with tin lids for seaming and sterilize for 1 hour over low heat. Spin. 
Marinated eggplant for the winter - a simple recipe
Ingredients:
- 2 kg of eggplant;
- 6 table. spoons of salt + 1 tbsp. a spoonful of salt for the marinade;
- 3 large heads of onions;
- 1 bunch of parsley (celery);
- 5 cloves of garlic;
- 3 red bell peppers;
- 150 g sunflower oil;
- 150 g of 6% vinegar;
- 2 tbsp. spoons of sugar.
Pickled eggplant is prepared as follows:
Eggplant caviar for the winter You will lick your fingers
What could be better than a jar of fragrant eggplant caviar opened in winter? When spring greenery and a new autumn harvest are still far away, such conservation is a real gift, and can be appropriate on any table, whetting the appetite with its beautiful appearance and delicious smell.
Ingredients:
- 10 medium sized eggplants;
- 5 carrots;
- 5 bulbs;
- 5 sweet bell peppers;
- 1 kg of tomatoes;
- vegetable oil;
- salt and spices to taste.
Cooking method:
- We cut the eggplant into cubes and, sprinkling them with plenty of salt, leave to stand for at least half an hour so that bitterness comes out with the juice.
- Rinse eggplant under running water.
- Then we cut onions, peppers, tomatoes into cubes, grate carrots.
- Heat vegetable oil in a frying pan, fry the onion until transparent; then add carrots with peppers, tomatoes and blue ones and simmer all the vegetables for about half an hour with constant stirring. At the end of the stew, season the caviar with salt and black pepper.
We lay out the finished eggplant caviar in jars, sterilize for about half an hour and roll it up.
Saute eggplant for the winter
Saute is a type of dish that gets its name from the French word “sauter”, which translates as “to jump”. This is explained by the fact that during the cooking process, the products from which the dish is prepared are fried in a special saucepan or in a frying pan with sharp shaking, as a result of which the products are turned over and mixed. There are a lot of options for cooking saute: from meat, from fish, from various vegetables.
The most popular among the recipes for this dish is canned eggplant saute for the winter. Sauteed eggplant can be served both hot and cold. It will go well with any side dish or act as an independent dish. Having replenished stocks of your pantry with such a preparation for the winter, you will always have a delicious and healthy ready-made dish at hand.
You will need:
- eggplant - 15 pcs.;
- tomatoes - 15 pcs.;
- onion - 15 pcs.;
- hot red pepper - 2 pods;
- garlic - 2 heads;
- parsley - 1 bunch;
- vinegar essence (70%) and vegetable oil - 1.5 tbsp. l.;
- salt;
- sugar.
How to make canned eggplant saute:
Wash the eggplant, cut in half lengthwise and put in a bowl, sprinkling with salt. Leave for an hour to drain the bitter juice.
Peel the onion and cut into half rings. Cut the tomatoes into halves or into 4 parts if they are large.
Rinse the blue ones from salt and juice, cut each half into 3-4 parts. Put eggplants, tomatoes and onions in a large container, pour vegetable oil, mix and put on fire. After boiling, simmer for about 40 minutes, gently stirring with a spatula.
After boiling, pour chopped parsley, grated garlic and very finely chopped red hot pepper into the pan. Mix with salt and sugar to taste, stir. Simmer another 15 minutes.
At the end of cooking, pour in the vinegar essence, mix the vegetables well again. Put the finished sauté hot into sterilized jars, roll up and wrap until completely cooled. 
Eggplants in adjika for the winter
Products:
- eggplant - 1 kg;
- tomatoes - 1 kg;
- Bulgarian pepper - 500 g;
- hot pepper - 1⁄2 pod;
- garlic - 3 cloves;
- vinegar 5% - 100 g;
- sugar - 3 tsp;
- salt - 1 tbsp. l.;
- sunflower oil - 100 g.
How to cook eggplant in adjika for the winter:
Eggplants (strong medium-sized vegetables) wash, cut into halves across, then each half lengthwise into 3 parts. If the vegetables are large, they can be cut into more pieces.
Transfer the chopped vegetables to a bowl, pour cold water over, add 2 tbsp. l. salt and leave the vegetables for 30-40 minutes.
Bulgarian and hot peppers washed, peeled from the stalks and seeds, cut into pieces. Wash the tomatoes and cut into pieces of such a size that it is convenient to skip the vegetables through a meat grinder. Pass pepper and tomatoes through a meat grinder or chop with a blender.
Pour the resulting vegetable mass into a saucepan, salt and add sugar, mix well. Place the saucepan on the stove, bring the mixture to a boil and simmer for 15 minutes. After a quarter of an hour, pour vinegar into the sauce.
Rinse the eggplant under running water to remove the salt and squeeze lightly.
Heat sunflower oil in a frying pan. Add eggplant to skillet and fry until golden brown, stirring occasionally. For frying, it is advisable to use a non-stick pan, as this will reduce the amount of sunflower oil for frying and will not allow the vegetables to absorb too much fat.
Transfer the fried eggplants to a saucepan with boiling tomato sauce.
Peel the garlic, chop (pass through a press or grate on a fine grater) and add to the vegetable mass. Mix salad.
Continue cooking over medium heat for 10-15 minutes. It is not advisable to keep the pan on fire for longer, as the vegetables will boil and lose their shape.
Arrange eggplants with sauce in pre-prepared (sterilized) jars. Cover the jars with the workpiece with lids, place in a pot of hot water and sterilize for 15 minutes.
Carefully, so as not to burn yourself, remove the jars from the hot container, roll up, turn upside down, wrap well and leave to cool completely.
This recipe indicates the amount of ingredients for the preparation of 4 jars of the workpiece with a volume of 0.5 liters. You can use larger containers. At the same time, it is worth remembering that for jars of a larger volume, the sterilization time should be slightly increased.
You can change the amount of hot pepper and garlic in this preparation to your taste.
Video - recipe: lecho with eggplant, tomatoes and peppers
Spicy eggplant appetizer for the winter
If you like eggplant in jars, then be sure to prepare a spicy eggplant appetizer for the winter. In winter, this juicy, delicious eggplant appetizer can serve you as an independent breakfast or appetizing addition to a hearty lunch.
You have the right to regulate the spiciness by the amount of hot pepper used. The recipe provides for moderate spiciness, suitable even for children. For harvesting, select small purple eggplants. The number of ingredients is indicated for 1 kg of eggplant, which is convenient to increase in proportion to your requests.
Attention! For this preparation, an ordinary frying pan or a grill pan can be used, it's a matter of taste. If you cook vegetables on a grill pan, you should grease it lightly with vegetable oil.
Ingredients:
eggplant - 1 kg
salt
sweet pepper (preferably red) - 3-4 pcs.
hot pepper (preferably red) - 1 pc.
garlic - 1 head
vinegar 9% - 2 tbsp. spoons
vegetable oil for frying - about 1 cup (how much eggplant will take)
Cooking:
Wash the eggplant, cut off the ends and cut into circles about 1 cm thick. Season well with salt, mix in a deep bowl and leave until bitterness is released in the form of a dark liquid.
In the meantime, wash and de-seed the sweet and bitter peppers and pass it along with the peeled garlic through a meat grinder. Add vinegar to the resulting spicy mass and mix. You can add a little salt to taste (1-2 teaspoons), but this is not necessary if you salted the eggplant enough.
Fry the eggplant until golden brown, squeezing out the released liquid from them, and put in a deep bowl.
Pour a sharp mass into the fried eggplant and mix gently so that the eggplant mugs do not fall apart.
Put eggplants in a sharp mass tightly in sterile jars with a capacity of 500 ml (2 jars of snacks will come out of 1 kg of eggplant), sterilize for 20 minutes in boiling water, roll up and turn upside down until completely cooled.
The workpiece can be stored in a pantry at room temperature.
Spicy pickled eggplants with walnut filling
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In Arab countries, this appetizer is very popular and is served for breakfast, lunch and dinner. The real recipe is a Jordanian version of a snack usually served with pita bread. Jars with tightly screwed lids or latches are needed so that the brine does not spill out when turned over (if they are plastic, then they are very dense).
Ingredients:
Small eggplant - 1 kg
olive oil
salt
For filling:
Sweet pepper (preferably red) - 2 pcs.
garlic - 12 cloves
walnuts, peeled - 120 g
hot red pepper (flakes) - 2 teaspoons
salt - 1.5 tbsp. spoons (no slide)
Spicy pickled eggplants with walnut filling. Cooking:
Wash sweet pepper, remove seeds and internal partitions, cut into small cubes.
Peel the garlic from the casings, crush in a mortar or pass through a garlic press.
Crush the peeled walnuts in a mortar or cut into medium pieces (not small and not large).
In a deep bowl, combine pepper with garlic and nuts, add pepper flakes, salt and mix. Wrap the filling in cling film and place in the refrigerator.
Wash the eggplant without cutting off the tails with sepals, dip in boiling non-salted water and cook until slightly soft (but do not overcook!) 7-10 minutes, no more. Then drain the eggplants in a colander or sieve and rinse with cold water.
Carefully remove the sepals with tails from the cooled eggplants, and carefully sprinkle the places of their connection with salt and leave for 1 hour. Then salt again, put on a dish with sides, which you put on an incline for the night. In the morning, drain the liquid released from the eggplant, it will not be needed.
The next day, in the morning, make an incision in the side of each eggplant (not completely, in the form of a pocket) and put the filling inside.
In two 1 liter jars, fold the eggplants, sprinkling each layer with 2 pinches of salt. Cover the jars with gauze, without covering them with lids, and leave for a day so that a brine forms in the jars.
There will be about half a jar of brine, so the bottom of the eggplant will have time to salt during this time. Close the jars with lids and turn them over, leaving for another day so that the top is salted.
Drain the brine without turning the jars over, then turn over. Pour eggplants in jars with olive oil, cover with lids and leave at room temperature for 3 days. After that, put the eggplant jars in the refrigerator.
Eggplant with Chili and Garlic in Olive Oil
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Eggplant prepared according to this recipe has a sharp spicy taste. They will come in handy in winter for sandwiches, various snacks, as a side dish with meat, in addition to a side dish or as an independent dish. Chili peppers for pouring can be taken fresh or pickled in any way, for example, in vegetable oil.
Ingredients:
Eggplant - 3 pcs.
chili peppers, fresh or pickled - ½ per 330 ml jar
For filling:
Extra virgin olive oil - ¾ cup
salt - ¼ teaspoon
citric acid - ¼ teaspoon
garlic - 5-6 cloves
Cooking:
Wash the eggplant, dry it with paper towels and cut into thin slices, about 2-3 mm thick. For this procedure, you will need a kitchen vegetable cutter.
Fry the sliced slices in a dry frying pan to deprive them of excess moisture. An excellent assistant in this matter will be a BBQ grill pan.
Peel the garlic and pass through a garlic press. To pour, add salt, citric acid, crushed garlic to the olive oil and mix thoroughly.
Wash small jars and sterilize them in a way convenient for you - over steam, in the oven, in the microwave. Boil the lids and dry.
Place a piece of chili pepper on the bottom of dry sterile jars and fill to the top with fried eggplant slices, alternating them with filling so that each slice is soaked with it evenly. Use the filling cold, without heat treatment of the oil.
From the indicated amount of ingredients, you will get approximately two jars of eggplant with a capacity of 330 ml. Seal the jars tightly or screw on the lids.
It is not necessary to sterilize the workpiece, and there is no need to turn the jars upside down. Put the jars for storage in a cool place - a refrigerator or cellar. But even in an ordinary darkened pantry, they can stand for quite a long time without losing their taste, because olive oil and garlic are excellent preservatives.
Eggplants with chili peppers and garlic in olive oil are used in winter as a snack, as a side dish, on sandwiches and in addition to meat dishes.
Saute eggplant for the winter
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Filling the shelves of your pantry with winter pickles, do not forget to prepare at least a few jars of tasty and rich eggplant sauté for the winter so that you can enjoy summer-autumn vegetable abundance on cold days.
Eggplant sauté is a delicious vegetable appetizer that uses a minimal amount of vegetable oil and vinegar in the cooking process. The workpiece can be stored at room temperature in a darkened pantry. In winter, use sauté as a side dish, in addition to other side dishes, or simply with bread.
Ingredients:
Eggplant - 1 kg
carrots - 3 pcs.
sweet pepper - 3 pcs.
tomatoes - 5-6 pcs.
garlic - 1 head
parsley greens - a bunch (50-100 g)
For brine:
Vegetable oil - about 200 ml
vinegar 9% - 3 tbsp. spoons
salt - 1 tbsp. a spoon
sugar - 1 tbsp. a spoon
Cooking:
Wash the eggplant, cut into circles 2 cm thick, without removing the skin.
Peel the carrots, wash and cut into 1 cm thick slices.
Remove the seeds from the peppers and cut them into large pieces.
Wash the tomatoes, remove the sepals and cut into quarters (or more slices if the tomatoes are quite large).
Peel the garlic and pass through the garlic, wash and chop the greens.
Prepare the brine, for this, mix vegetable oil with vinegar, salt and sugar in a large saucepan, bring to a boil.
Put the eggplants in the brine and simmer over low heat for about 20 minutes, until half cooked, stirring gently (ideally shaking).
Add carrots and stew it with eggplant for 5-7 minutes.
Add peppers to the pan, and top with tomatoes and greens with garlic. Simmer everything together until done, about 20 minutes.
Carefully place the hot sauté into sterile dry 500 ml jars, seal tightly and turn over to cool completely, wrapped in a blanket.
Bon appetit and delicious preparations!
Pickled spicy eggplant
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The recipe for spicy pickled eggplants will appeal to the ease of preparation and spicy spicy taste. Having tried it for the first time, you will always cook this delicacy for the winter. Spicy marinated eggplants with garlic flavor are good with hot potatoes or as a side dish for a meat dish. Guests at the festive table will also appreciate this vegetable delicacy.
Ingredients:
Eggplant - 3 kg
salt (large stone) - 1.5 tbsp. spoons
vinegar essence 70% - 1 dessert spoon
garlic - 300 g
hot pepper - 2 pods
sweet pepper (preferably different colors) - 600 g
refined vegetable oil - 10-13 tbsp. spoons
Cooking:
Wash the eggplant, dry it, cut off the stem and cut into small cubes. Then put in a bowl, sprinkle with salt, add vinegar essence, mix and leave to marinate for 5-7 hours. During this time, stir the vegetables occasionally.
Divide the garlic into cloves, peel and finely chop or pass through a garlic press.
Sweet pepper free from seeds with stalks, rinse with cold water, dry, cut lengthwise into 2-4 parts (depending on the size of the pods) and cut into thin strips.
Wash hot pepper, dry and chop. Whether or not to remove the seeds from the pods is your decision, the treatment will be sharper with seeds.
In a spacious bowl, mix pickled eggplant (if desired, you can drain the marinade by adding an equivalent amount of vegetable oil) with sweet and hot peppers, adding garlic. Mix everything thoroughly.
Sterilize jars intended for harvesting in the oven or in any way convenient for you, scald the lids with boiling water and dry.
Arrange the vegetables in dry sterile jars and place in a saucepan with a thick cloth at the bottom, into which hot water is poured for sterilization. Sterilize jars 500-600 ml - 35-40 minutes after water boils in a saucepan over low heat.
Then remove the jars, seal tightly or screw on the lids, turn upside down and wrap until completely cool. Store spicy pickled eggplants in a dark, cool place.
Eggplants for the winter "Teschin language"
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In mother-in-law's language, the people wittily called the burning vegetables of the appropriate form in a spicy filling. What kind of "languages" does not occur: from cucumbers, zucchini, tomatoes. We offer an eggplant recipe for the winter "mother-in-law's tongue."
This eggplant spicy appetizer has long become a classic among winter vegetable preparations. From the amount of products specified in the recipe, 6 liters of delicious eggplant "mother-in-law's tongue" are obtained. Eggplants are fried in vegetable oil and preserved in a marinade filling by sterilization.
Ingredients:
Eggplant - 6 kg
salt
vegetable oil for frying - about 1 liter (how much eggplant will take)
For marinade filling:
Sweet red pepper - 2 kg
hot pepper - 2 pods
garlic - 5-6 heads
vinegar 9% - 1 cup
sugar - 1 cup
salt - 2 teaspoons
Cooking:
Wash the eggplants, cut off the ends and cut lengthwise slightly obliquely into plates resembling a pork tongue (0.5-1 cm thick, it is impossible not to fall apart when frying).
Sprinkle the “tongues” cut from eggplants with salt, mix and leave for 2 hours so that the vegetables release bitter juice.
Fry the processed eggplants over medium heat in vegetable oil on both sides until golden brown.
For filling, sweet and bitter pepper, freed from seeds, pass through a meat grinder. Peel the garlic from the husk and also pass through the meat grinder.
Combine chopped pepper with garlic, adding sugar, vinegar, vegetable oil, salt. Stir.
Lay the fried eggplant in layers in sterile jars and pour the marinade mixture over. Press lightly on the vegetables as you lay them down to release the air.
Sterilize jars with a capacity of 500 ml and 1 liter for 40 minutes from the moment the water boils. Roll up or screw caps on. Turn upside down until completely cool.
Eggplant in Korean for the winter
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If you ever prepare Korean-style eggplant for the winter, you will understand that this is an incredibly successful and tasty snack for the festive table and everyday eating (instead of a side dish, like salad and hot potatoes).
For harvesting, select fresh, high-quality vegetables. Moreover, it is not necessary to adhere to the recipe in the ratio of vegetables to grams. Leave the amount of garlic unchanged, and you can change the number of eggplants, peppers, onions and carrots as you wish in favor of one or another vegetable within the total mass.
Ingredients:
Eggplant - 2 kg
sweet pepper - 500 g
onion - 3 pcs. (large heads)
carrots - 3 pcs. (large)
garlic - 1 head (large)
For marinade:
Vegetable oil - 1 cup
vinegar 9% - 150 ml
salt - 1 tbsp. spoon (no slide)
sugar - 4 tbsp. spoons
ground black pepper - 1 teaspoon
ground red pepper - 1 teaspoon
ground coriander - 1 tbsp. a spoon
water - 1 l
Cooking:
Wash the eggplant, cut off the tails and opposite ends. Cut each eggplant lengthwise into quarters and cook in boiling water for about 15 minutes (depending on the size of the eggplant, so that the slices become soft, but do not spread).
Drain the boiled eggplants in a colander and cool under cold water. Then cut into cubes of the desired size.
Peel the onion, rinse in cold water and cut into thin half rings.
Peel the carrots and grate on a coarse grater. A Korean-style grater is best, it produces beautiful thin strips of vegetables.
For sweet peppers, remove the stalks with seeds, rinse from the inside and cut into thin strips.
Separate the garlic into cloves, peel each clove, cut into slices and pass through a garlic press.
Mix prepared and chopped vegetables in a deep bowl. In a separate container, mix cold water with vinegar, vegetable oil, salt, sugar, black and red pepper, coriander. Stir until sugar and salt dissolve.
Pour the resulting cold marinade into a bowl with vegetables and mix.
Press the vegetables in the marinade with some kind of press and leave for 6 days to marinate (preferably in a cool place - in the refrigerator or cellar).
Arrange the vegetables in clean sterile jars, cover with lids and sterilize for 30-40 minutes. Then seal tightly and turn upside down, wrapping until completely cool.
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photo from vk.com
Step-by-step recipes for cooking spicy eggplants for the winter: classic, fast, "Teschin's tongue", "Spark" without sterilization, "Cobra"
2018-07-07 Irina NaumovaGrade
prescription
Time
(min)
servings
(people)
In 100 grams of the finished dish
1 gr.
0 gr.
carbohydrates
6 gr.28 kcal.
Option 1: A classic spicy eggplant recipe for the winter
Eggplants are perfect for making a spicy snack. There are a lot of recipes, some of them have become very popular and are in great demand. We will consider the most interesting, proven recipes for spicy eggplant for the winter.
Ingredients:
- one and a half kg of eggplant;
- five hundred grams of bulg pepper;
- three pods of hot pepper;
- half stack a tooth of garlic;
- floors stack of vinegar 9%;
- one table of spoons of sugar;
- a quarter cup of coarse salt;
- grows oil for frying.
Step-by-step recipe for spicy eggplant for the winter
Rinse the eggplant thoroughly and pat dry with a clean towel. Cut off the base of the stalk, cut the fruits themselves into circles about 2-3 centimeters thick. Why you should not cut very thinly: such slices of eggplant will absorb a lot of oil, it will be very oily and greasy. And thick slices may not be fried inside.
Sprinkle the eggplants with salt, mix well with your hands. Pour all the salt indicated in the recipe at once. We won't need it anymore.
We leave the salted eggplant for two hours so that bitterness comes out.
After soaking, squeeze them with hands from bitter juice, do not rinse with water.
We put a frying pan on the fire, heat a small amount of odorless oil. Fry eggplant slices until golden brown on each side. You don't need to deep fry.
Put the fried slices on thick paper towels to drain the oil. You also need to cool them down to room temperature.
Now you need to prepare a spicy dressing. First, wash sweet and hot peppers. Cut off hats. From the sweet pepper we take out the seed box and white partitions. Cut into several large pieces.
We clean the garlic from the husk, leave whole cloves.
Pass everything through a meat grinder.
Pour sugar into the prepared spicy mass, pour vinegar and mix well.
We take sterile jars and lay eggplants and a sharp mass in layers. Put the eggplant in the first layer. We fill the jars to the very top.
Now we need a large pot. At the bottom we lay a wooden stand or gauze folded in several layers. A simple clean cloth will do. We need the jars to not shake during sterilization.
We put jars with eggplants, lightly cover with lids. Now pour water into the pan up to the shoulders of the jars.
Put on fire and bring to a low boil. We simmer blanks for ten minutes.
Hot jars are carefully removed from the pan one by one. Tighten the lids tightly and turn over immediately. Then cover all the jars with a blanket and leave to cool completely. Usually it takes from twelve hours to one day.
After that, you can remove the spicy snack for long-term storage.
Option 2: A quick recipe for spicy eggplant for the winter
This time we will cook a little differently. Lightly fry the eggplant, grind the rest of the vegetables for a spicy dressing. Then we boil everything in a saucepan and immediately roll it into jars for long-term storage. The recipe is designed for a half-liter jar of spicy snacks. We'll take an hour of our time.
Ingredients:
- four hundred grams of eggplant;
- one and a half teaspoons of vinegar;
- five clove of garlic;
- one bulg pepper;
- one tablespoon grows oils;
- two tomatoes;
- two chili peppers.
How to quickly cook spicy eggplant for the winter
Wash eggplant thoroughly under cold running water. Cut off the base of the ponytail and wipe dry.
Cut the eggplant into slices about two centimeters and put in a bowl. Sprinkle with salt and stir. We leave it for two hours so that the bitterness comes out.
Wash the tomatoes, remove the base of the stem with a knife. Puree them with a blender or twist through a meat grinder.
My sweet pepper, cut in half and washed from the seeds. Rinse hot peppers, cut off the cap. Blend with a blender until puree.
We clean the garlic from the husk, pass it through a press and introduce it into the liquid mass. Pour coarse salt, pour in oil, vinegar and pierce everything with a submersible blender until smooth.
Squeeze the eggplant from the bitter juice and fry lightly in a pan. Literally pop a couple of minutes on each side.
Put them in a bowl.
Pour hot sauce into the pan, boil for fifteen minutes. Add eggplant and simmer until boiling.
We begin to put the workpiece in the prepared container. First, pour in a little hot sauce, then lay out a layer of eggplant and thus fill the entire jar.
We immediately twist it with a tightly boiled dry lid and put the bottom up on the floor. Wrap in a thick towel until cool. Now the cherished jar of spicy snacks can be put away for storage in a dark and cool place.
Option 3: Spicy eggplants for the winter "Teschin language"
Mother-in-law's tongue is a well-known and popular snack. It is distinguished by a special cutting of eggplant, long plates. Also, this snack is very spicy. Therefore, it is called "Teschin's language."
Ingredients:
- two kg of eggplant;
- one kg of pepper;
- one kg of tomatoes;
- three hot peppers;
- a head of garlic;
- thirty ml of vinegar 9%;
- three tables of lodges grow oils;
- one table of spoons of sugar;
- one table of lodges of coarse salt.
Step by step recipe
Wash the eggplant thoroughly and pat dry with a clean kitchen towel. Cut off the tails and cut them in half first. Then each half lengthwise into several parts a couple of centimeters thick. You should get "tongues".
Sprinkle them with salt, mix and place in a large saucepan.
Rinse the outside of the bell pepper, cut off the cap and cut in half. We remove the seeds, cut off the partitions and rinse inside so that there are no seeds left.
Hot peppers are simply washed and cut off the cap.
Sweet and hot peppers are passed through a meat grinder.
Garlic is peeled, passed through a press or rubbed on a fine grater. We introduce into the liquid mass.
Pour eggplants with prepared hot sauce. We introduce granulated sugar, vegetable oil and granulated sugar.
Stir and put the pan on the stove.
Turn on medium heat and bring to a boil. We simmer with a slight seething for half an hour. Add vinegar and stir. Turn off the stove.
We take prepared glass containers and lids. We lay out the “Teschin tongue” to the very edges of the jars.
Tighten the lids tightly and put the appetizer on the floor upside down. Wrap in a blanket and leave until the jars cool down. Now you can hide the blanks in a dark and cool place.
Option 4: Spicy eggplants for the winter "Spark" without sterilization
Let's cook a delicious spicy eggplant appetizer without sterilization. We will get a spicy salad "Spark". The recipe is designed for two cans of half a liter.
Ingredients:
- two kg of eggplant;
- five hundred grams of bulg pepper;
- one kg of tomatoes;
- two hot peppers;
- two heads of garlic;
- one hundred ml grow oils for the sauce;
- fifty ml grow oil for baking;
- one hundred ml of vinegar 9%;
- one table of coarse salt lodges;
- two tablespoons of sugar.
How to cook
We use medium sized eggplants. Do not take very large ones. We take red bell pepper and chili so that the appetizer is bright with a rich color.
Rinse the eggplant well and cut into slices one centimeter thick. Do not cut thinner, otherwise the eggplant will turn into porridge during further processing.
Salt them generously, mix and crush with your hands. Leave them for one hour, let the excess bitterness come out.
After the specified time, rinse them in cold water and lightly squeeze out the bitter juice.
Drizzle prepared eggplants with oil, mix and arrange on a baking sheet. Preheat the oven to 200 C and bake them for twenty minutes.
Wash the tomatoes and peppers, remove the husk from the garlic. Remove seeds from hot and bell peppers.
Put everything in a large container.
Twist through a meat grinder into a homogeneous mass. Pour granulated sugar, coarse salt, one hundred milliliters of refined vegetable oil and mix.
We put the container with hot sauce on the stove, turn on medium heat and bring to a boil. After we introduce the baked eggplants, mix gently again and simmer for about seven to ten minutes with a slight boil.
Remove the container from the heat, pour in the vinegar and mix.
Arrange on the prepared sterile container to the top, tighten with boiled lids and turn the jars over.
Wrap in a thick terry towel and let cool. Store in a cool and dark place.
Option 5: Spicy eggplant for the winter "Cobra"
Another option for a spicy and spicy eggplant snack for the winter. The recipe is for about two liters. You can cook in liter or half-liter jars.
Ingredients:
- two kg of eggplant from the floor;
- one kg of sweet pepper;
- two chili peppers;
- two heads of garlic;
- one hundred ml grow oils;
- one hundred and twenty ml of vinegar 9%;
- one teaspoon of salt in the sauce;
- one hundred grams of granulated sugar.
Step by step recipe
Wash the eggplant and cut off the green stems. Cut into slices about ten millimeters thick. Place in a large bowl, sprinkle with salt and stir.
Leave it like this for half an hour or an hour.
After we shift the eggplants into a colander, rinse under running water from salt and bitter juice.
Squeeze out excess water gently with your hands.
Lightly oil the eggplant and place on a baking sheet. Bake them for 20 minutes at 200 C. Then cool to room temperature.
We clean two heads of garlic, disassemble into cloves. Wash the peppers and remove seeds. Blend everything together with the garlic in a blender until smooth.
Add salt, sugar, vegetable oil.
Pour the spicy dressing into a saucepan, bring to a boil and simmer for five minutes. Pour in the vinegar, boil for another minute and turn off the stove.
In sterile jars, first pour a little sauce, then a layer of eggplant, sauce again, then eggplant, and so on to the very top.
Cover with lids.
We put a wooden stand in a wide pan, on it cans with spicy eggplants. Fill the jars up to the shoulders with water and bring to a boil. We sterilize for half an hour and take it out, twisting tightly with lids.
We put the whole floor upside down, wrap it with a blanket and leave it for two days. After that, we put it away for long-term storage.
On the eve of the canning season, every housewife is going to make eggplant preparations for the winter. Indeed, in season, vegetables for preservation cost a penny, and in winter it is so nice to open a jar of eggplant for, or just for dinner.
In addition, do-it-yourself eggplant blanks are a guarantee of naturalness and healthy food. After all, canned food manufacturers "sin" to mix preservatives and dyes so that their blanks are stored longer and retain their presentation.
I bring to your attention the "Golden Recipes" of eggplant blanks for the winter, which have been tested by more than one thousand housewives, and every year they are invariably popular.
If you have your own original eggplant recipe for the winter, feel free to share it in the comments.
Saute eggplant for the winter (you will lick your fingers)
If you like simple and not troublesome eggplant preparations, then you will definitely like my today's eggplant sauté recipe for the winter. We will cook eggplant sauteed for the winter without tedious sterilization, “fur coats” and lengthy preparation of ingredients. A portion of sauteed blue ones for the winter is small, everything is prepared very quickly and simply. And the result ... I promise you - you will lick your fingers! Recipe.
Georgian eggplant for the winter
Fried eggplants in spicy adjika with garlic…well, what could be tastier? By the way, Georgian-style spicy eggplants for the winter are prepared without sugar, in case you don’t like sugar in canned vegetables. Georgian eggplant appetizer for the winter is prepared with sterilization, and it will take more time to prepare the ingredients. See how to cook.
Mother-in-law's tongue from eggplant for the winter
I dedicate this eggplant recipe to all fans of delicious blue ones. Harvesting for the winter "mother-in-law's tongue" from eggplant - well, what could be easier? In fact, these are spicy eggplants in adjika, which I told you about earlier, but still my today's appetizer "mother-in-law's tongue" from eggplants is not prepared quite usually. To ensure that the "mother-in-law's tongue" of eggplant for the winter turned out to be guaranteed tasty, I decided to pre-bake the eggplant in the oven. Interesting? Recipe with photo.
Eggplant for the winter "Spark"
How to cook real eggplant "Spark", you can see.
Eggplant fried for the winter
If you like savory and spicy snacks, then my today's recipe for fried eggplant for the winter with garlic 100% deserves your attention. My friend advised me to make such canned fried eggplants, and you know, I was very pleased with the result.
Fried eggplant with garlic for the winter turned out to be incredibly tasty, and is no different from fresh seasonal eggplant. We will cook fried eggplants for the winter without sterilization, so get ready to do the preservation very quickly so that you can immediately send hot eggplant jars under the covers. Recipe with photo step by step.
Adjika eggplant for the winter
Most recently, I discovered a new recipe for myself - adjika with eggplant. To say it's delicious is an understatement! It's just amazing, honestly! I am sure that in the winter season such conservation will be very popular. Another plus of this recipe is the ease of preparation. You don’t really have to fiddle with the ingredients for a long time - you just need to chop them in a meat grinder. Recipe with photo.
Eggplant salad for the winter with rice
Let's prepare an eggplant salad for the winter with rice, and the company of proud eggplant dandies and traditional rice will be: tomatoes, bell peppers, onions, carrots and seasonings. Such a winter salad with rice and eggplant is a great appetizer and a complete vegetable dish. Especially winter eggplant salad for the winter with rice will be relevant in the post: you just need to warm up the contents of the jar and a hearty dinner is ready! Recipe with photo.
Spicy eggplant for the winter in a marinade
I asked a friend for this recipe for spicy eggplant for the winter. Yes, yes, she begged for it - once I tried an amazing spicy eggplant appetizer at her place and just disappeared: I liked it so much. And the friend was in no hurry to share the recipe: she apparently wanted to be the unique owner of such a successful recipe. But, in the end, I persuaded her, and in my cookbook, a spicy eggplant appetizer for the winter took pride of place. It is really, well, very spicy - thanks to the red pepper and spicy - because of the garlic. Another highlight of this appetizer is a delicious marinade with vegetable oil and vinegar. See how to cook.
Eggplants like mushrooms for the winter
Do you know that you can close eggplants like mushrooms for the winter? Yes, yes, both their taste and appearance will be very similar to honey mushrooms or butter. This recipe was shared with me by a neighbor - she has been preserving eggplant in this way for a long time, and this preparation is always one of the first to diverge from her. Somehow she treated me to such fried eggplants like mushrooms, and I really liked them. Recipe with photo see
Salad "ten" for the winter with eggplant
A dozen salad for the winter with eggplants is called so because for its preparation we need 10 pieces of various vegetables: eggplants, onions, sweet peppers and carrots. The amount of tomato for the recipe should be twice as much to make the salad juicy and fragrant. This delicious ten salad for the winter was prepared by my mother. See recipe with photo.
Eggplant salad for the winter "Autumn"
Looking for simple eggplant blanks for the winter? Pay attention to the eggplant salad for the winter "Autumn". How to cook eggplant salad for the winter "Autumn", you can see.
Eggplants for the winter with carrots, onions and garlic
You can see a detailed recipe with a photo of how to cook eggplant for the winter with carrots, onions and minke garlic.
How to freeze eggplant: a proven way with a photo
You can see a detailed recipe with a photo of how to freeze eggplant for the winter.
Eggplants in adjika for the winter
Do you like not troublesome and simple eggplant blanks? Eggplants in adjika - exactly what you need! You can see a detailed recipe with a photo of how to cook eggplant in adjika for the winter.
Eggplant salad for the winter "Vegetable Madness"
The recipe for eggplant salad for the winter "Vegetable Madness", with step-by-step photos, you can see.
Eggplant for the winter in Korean
How to cook eggplant for the winter in Korean, you can see.
Salad for the winter of eggplant and beans
Do you want to close a delicious blue salad for the winter? Then be sure to pay attention to the salad for the winter of eggplant and beans. The result is excellent: a very tasty salad with eggplants, tomatoes, peppers and beans. By the way, the beans go well with the blue ones and make the preparation also quite satisfying. How to cook an eggplant salad with beans for the winter, I wrote.
Eggplant in tomato for the winter
The recipe for eggplant in tomato, you can see.
Fried eggplant for the winter with pepper and vegetable sauce (recipe without vinegar)
Cooking such fried eggplants is simple, but long enough: this appetizer closes without vinegar, so it has a long sterilization. Detailed recipe.
Eggplant salad for the winter "Vkusnotiischa"
I have been using this eggplant salad recipe for the winter for more than a year, and every time I am very pleased with the result. Firstly, I like the way of preparing such a blue salad - simple and fast enough, there is no sterilization, and the preparation of the ingredients does not take much time. Secondly, the salad turns out to be very bright, appetizing, so that it can be safely offered not only to home, but also to guests. See recipe with photo.
Eggplant is one of those few versatile vegetables that goes well with almost any food. Thanks to this, fresh vegetables can be baked, stuffed, cooked from them pies, stews and delicious salads. But it is much more interesting to prepare winter preparations from them, which can become not only an excellent addition to everyday dishes, but also a decoration of the festive table.
Many people like to close not ordinary, but spicy eggplants for the winter. Their spicy taste and mild spiciness make them a quick snack for the holiday table. In addition, you can always open a jar of such vegetables if guests unexpectedly come to you. There are a lot of spicy eggplant recipes, but we will give only the most delicious and simple ones.
Spicy eggplant for the winter
Eggplant goes well with other vegetables, including hot peppers. That is why they are often used to prepare a winter preparation, which is called “Sharp Fingers”. The recipe for this snack is simple, but its taste will pleasantly surprise you and your guests.
To prepare such an appetizer, you will need 5 kg of young eggplant, 10 pieces of sweet bell pepper and 2 hot peppers. In addition, you need to prepare a glass of peeled garlic cloves in advance, which will help spice up the dish.
Cooking spicy vegetables according to this recipe is carried out as follows:
- Wash the eggplant, remove the stalks and cut into small fingers (oblong slices).
- Prepared vegetables should be poured with two liters of water with a tablespoon of salt dissolved in it and left for two hours. This will help rid the pulp of bitterness.
- While the vegetables are soaking in salt water, you need to prepare the rest of the ingredients. Wash bell pepper and remove seeds and stalks. Hot pepper is easy enough to wash, as all of its sharpness is contained in the seeds. We clean the garlic cloves from the husk.
- We pass all vegetables, except eggplant, through a meat grinder to get a sharp mixture of a homogeneous consistency.
- Next, you need to boil half a liter of vegetable oil and, while it remains hot, mix with the vegetable mixture.
- Now we are preparing the blue ones. The water in which they soaked must be drained, and then the vegetables should be transferred to a separate pan. Pour 2 liters of clean water into it, add a tablespoon of sugar and half a liter of vinegar. The mixture should simmer over moderate heat for 25 minutes.
After that, all the ingredients of the future snack must be mixed, boiled again and poured into sterilized jars. Next, the containers are tightly sealed with lids, turned over and wrapped in a thick blanket or towel until completely cooled.
Figure 1. Stages of cooking "Cobra" salad There is another equally delicious spicy eggplant-based salad called Cobra (Figure 1). In it, the blue ones should be cut into circles. For one serving of this salad, you will need only 6 eggplants. Hot pepper (10 pieces), bell pepper (20 pieces) and 500 grams of peeled garlic are used as seasoning. We twist all these components through a meat grinder, add 200 ml of vinegar and 300 ml of vegetable oil. To make the mixture more fragrant, add a bunch of fresh chopped dill and parsley to it.
Each piece is carefully rolled in seasoning, laid out in clean jars, sterilized for 20 minutes (for half a liter containers), immediately rolled up and left to cool at room temperature.
Recipe for spicy eggplant with garlic
Eggplant goes well with garlic, which gives them a special spicy taste. It was this “friendship” of these vegetables that became the basis for creating a special recipe for a winter snack (Figure 2).
To prepare it, you will need 3 kg of young blue and ripe tomatoes, 1 kg of sweet bell pepper, a glass of peeled garlic cloves, 250 ml of vegetable oil, 3 pods of hot pepper, 100 grams of nine percent vinegar, 6 tbsp. sugar and 3 tablespoons of salt.
Figure 2. Winter snack with garlic Cooking a winter snack according to this recipe is not difficult, although it requires some preparation. First of all, you need to wash all the vegetables, remove the stalks and clean the pulp from the seeds. After that, we twist the tomatoes, garlic and all the pepper into a meat grinder so that a vegetable mixture of rich color and uniform consistency is obtained. Add salt, sugar, vinegar and vegetable oil to it and set to boil.
Note: In order for all the ingredients to boil, but retain their rich color, after boiling, the vegetables should be cooked for no longer than 15 minutes.
While the vegetables are boiling, prepare the blue ones. They need to be washed, cleaned of the stalks and cut into arbitrary pieces. As a rule, for this recipe, vegetables are cut into circles or straws.
When the vegetable mixture is cooked for 15 minutes, add all the eggplants to it, let it boil and cook over medium heat for another 40 minutes. After that, it remains to decompose the appetizer into sterilized jars, roll up tightly with metal lids, wrap and leave to cool completely.
Georgian eggplant for the winter
Eggplants are often present in Georgian cuisine, and since it is quite spicy, the appetizer according to this recipe will turn out to be very spicy and tasty (Figure 3).
Since this appetizer disappears quite quickly during the winter, it is better to immediately cover a large portion of it. To do this, you will need 10 kg of eggplant and 5 large bell peppers, preferably red. As an addition, garlic, hot peppers and walnut kernels are used (for such a portion you will need 200 grams of each ingredient).
Since the recipe is Georgian, a bunch of fresh cilantro should be added to the main components (if desired, dill can be replaced) and 3-5 tablespoons of ground coriander. Vinegar acts as a natural preservative, which will need 500 ml.
Figure 3. Stages of cooking vegetables in Georgian The first step in cooking is preparing the eggplant. They need to be washed, the stalks removed and the fruits cut into small circles. They must be salted and left for 1 hour so that bitterness leaves the pulp.
Fry each piece in vegetable oil until half cooked. In the meantime, mix seasonings: chopped garlic, dill, hot peppers, nuts, fresh cilantro and coriander. So that all the components of the mixture are thoroughly mixed, they are poured with vinegar.
The fried circles are laid out on a napkin or colander so that the remaining oil drains from them and alternately dip into the seasoning. It is with such vegetables that you need to fill the prepared jars, tightly laying the circles in the containers. In each jar you need to add a little oil from the pan and the rest of the seasoning. After that, we set the containers to sterilize. For half-liter cans, it will take 15 minutes of heat treatment, and for liter - 50 minutes. Next, simply roll up the containers with lids, wrap them up and leave to cool at room temperature. The finished workpiece can be stored in a regular pantry of a city apartment.
Eggplant winter snack
Most recipes for the winter include a thorough heat treatment of vegetables, but don't let that bother you, as blue ones retain almost all the beneficial properties and vitamins even after cooking and sterilization (Figure 4).
We will give a simple recipe for a delicious winter snack that even novice cooks can handle.
First of all, you will need 5 kg of eggplant, 1 kg of paprika (can be replaced with ordinary bell pepper), 1 chili pepper, 1 cup of peeled garlic cloves, a glass of vinegar, sugar and vegetable oil.
Instructions for preparing a winter snack look like this:
- The blue ones should be washed, cut off the stalks and tails, cut into small sticks or cubes, salt and leave for 2 hours so that bitterness comes out of the pulp.
- While the vegetables are soaking, we clean the paprika and garlic, wash the chili, and pass all these vegetables through a meat grinder. Transfer the vegetable mixture to a separate bowl.
- Next, we proceed to the preparation of the marinade. To do this, pour vegetable oil into a separate pan, add vinegar and sugar to it and bring to a boil.
- Put the eggplants in the boiling marinade and simmer them over low heat until soft.
- After that, we introduce the remaining vegetable mixture into the marinade, mix thoroughly and leave to simmer for another 10 minutes.
Figure 4. Winter savory snack options The finished mixture should simply be poured into sterilized jars, hermetically sealed with lids, turned upside down and wrapped in a blanket until it cools completely.
Eggplants in a spicy sauce for the winter
Despite the fact that eggplant is considered a versatile vegetable that goes well with any ingredients, it is most often customary to preserve it in a spicy dressing for the winter (Figure 5).
Vegetables in a spicy sauce taste like mushrooms, so this sauce goes well with regular fried or boiled potatoes.
Figure 5. Steps for cooking vegetables in spicy sauce To prepare a snack in a filling, you will need 2 kg of eggplant, 5 pieces of bell pepper, 3 pods of hot pepper, 150 grams of garlic, 1 glass of vegetable oil and half a glass of nine percent vinegar.
All vegetables should be carefully inspected, damaged and rotten specimens should be selected, and suitable ones should be washed and dried with a paper towel. Next, cut the eggplant into small circles and salt.
Note: You can put salted vegetables on a regular plate, but experienced housewives recommend laying them on a sloping board. So all the bitter juice will quickly come out of the vegetables.
Cut hot and bell pepper into strips, and three garlic on a grater or chop with a press. They should be fried in vegetable oil in a separate pan, and when the vegetables become soft, vinegar should be added to them. After that, the mixture should be thoroughly mixed.
Fry the prepared blue ones in vegetable oil until fully cooked. Now we can assume that all the components of the future spicy snack are ready. To properly prepare it for the winter, you need to thoroughly rinse the cans of soda and sterilize them in any convenient way.
To sterilize a small number of jars, you can use a regular water bath or steam coming out of the kettle spout. But, if you have a lot of jars, it is better to sterilize in the microwave or oven. To do this, put the jars on the grill, turn on the oven and leave the containers to warm up for 15-20 minutes.
When both vegetables and jars are ready, you can start rolling. First, put a layer of eggplant in the container, then lay out a layer of pepper and garlic and repeat the procedure until the jar is completely filled. If you have leftover liquid from the preparation of the blue or vegetable mixture, it can be evenly distributed among the jars. After that, the containers are placed in a large saucepan and sterilized for 10 minutes. This period is only suitable for half-liter jars, so if you make twists in larger containers, the sterilization time will have to be increased.
After that, the jars with the workpiece can simply be hermetically sealed with metal lids, turned upside down, wrapped and left to cool completely at room temperature. However, it is recommended to remove jars with snacks in the pantry only after two days.
A popular recipe for making spicy eggplant for the winter is presented in the video.
