Eggplants for the winter without everything. Delicious eggplant for the winter. Eggplants for the winter with carrots, onions and garlic
Eggplants appear in abundance closer to autumn. At this time of the year, you can buy them almost cheaply. How do you want to quickly cook eggplant for the winter! How cool to print a jar, another for the New Year!
Perhaps you are new to the culinary business, and do not know the appropriate recipes, have no idea how to cook it all tastier and more efficiently? Take advantage of eight amazing recipes and arrange a real belly feast in the cold winter!
Eggplants are vegetables from which you can cook not only caviar, but also a lot of interesting things. If you love eggplants and want to enjoy them all year long, it's easy to do - you just need to close them for the winter.
There are many eggplant recipes for the winter that will be appreciated, including those for whom vegetarianism is a lifestyle, or those who are on a diet. The following are the most entertaining and delicious eggplant preservation recipes for the winter.
Canned eggplant for the winter: a traditional recipe - quick and tasty
The sequence of actions for the correct preparation of eggplant dishes is crucial. By following simple principles, changing the ingredients, you can get a variety of delicious ones. Our selected eggplant recipes for the winter will help to save the full vitamin complex contained in the vegetable.
This dish does not take much time. But even despite all the simplicity, preservation comes out very nutritious and tasty.
Components:
- Eggplant - 2 kilograms;
- Tomatoes - 1.2 kilograms;
- Salad pepper - 0.5 kilograms;
- Carrot - 0.5 kilograms;
- Onion - 0.5 kilograms;
- Greens - 50 grams each;
- Garlic - 1.5 heads;
- Salt and sugar - 1.5 tablespoons each;
- Oil - 0.6 liters;
Cut off the stems of the eggplants. Cut the vegetables into rings about one and a half centimeters wide, do not forget to salt. Put in a bowl and leave for an hour. Skin the tomatoes.
To make this easier, dip the tomatoes in boiling water for a couple of minutes, and then rinse in cool water. Cut them into slices. Cut the onion into rings, like a carrot. Remove seeds from lettuce and chop into cubes. Finely chop the garlic and herbs.
It is necessary to lay out the ingredients in the pan not anyhow, but in layers: carrots, onions, lettuce peppers, garlic, tomatoes, eggplants. Sprinkle each layer with salt. The top one - that is, eggplant - sprinkle with chopped herbs and pour over with oil.
Close the pot and put on medium gas level. It takes about an hour to simmer the dish. In the meantime, it is stewed, sterilize the jars. When the appetizer reaches readiness, transfer it to jars and cover with lids. Then sterilize in a pot of water for another half hour.
After rolling up the jars, put them upside down and leave wrapped for a couple of days. It is advisable to remove the eggplants in the pantry, but if the room is cool enough, you can leave it there.
Georgian recipe for preserving eggplant for the winter
This variant of preservation, which is called “you will lick your fingers”, will be appreciated by fans of spicy. To put spicy eggplants in jars in the bins for the winter, using Georgian cooking recipes, we need the following components:
- Eggplant - 5 kilograms;
- Salad pepper - 17 pieces;
- Garlic - 21 cloves;
- Hot pepper - 5 pieces;
- Salt - 2 tablespoons;
- Sugar - 4 tablespoons;
- Vinegar - 0.3 liters;
- Oil - 0.35 liters;
Chop eggplant into small cubes. Pour into a saucepan or other deep dish, mix with salt and leave alone for about half an hour.
Salad pepper clean from seeds and crumble in a blender. Chili right along with the seeds, and garlic - just the same. In the absence of a blender, it is permissible to take a meat grinder, but this is not the most desirable option.
By the time you deal with the peppers, the eggplants should have released their juice, drain it. Fry the eggplants themselves in a pan until the light flesh begins to be covered with a golden crust.
Put peppers and garlic in a saucepan, pour oil and vinegar. Boil it all and pour eggplant into it. Add salt and sugar, and then boil for another ten minutes.
Now you can roll the resulting mixture into prepared jars. It remains only to turn them over, wrap them up and wait until they cool down.
Eggplant in Korean
In Korea, they also like to eat eggplant. And they know how to cook delicious food too. Eggplants for the winter have numerous cooking recipes, but the Korean way deserves respect. Try this interesting recipe - you must try it.
Components:
- Eggplant - 4.7 kilograms;
- Salad pepper - 1.2 kilograms;
- Carrot - 1.2 kilograms;
- Onions - 1.2 kilograms;
- Garlic - 2 large heads;
- Vinegar - 2 tablespoons;
- Ground hot pepper - 2 teaspoons;
- Salt - according to taste preferences.
Wash vegetables. Chop eggplant into strips and salt. And let them stand in silence and stillness for about an hour so that they release all their liquid.
Peeled carrots must be grated, which is used to cook carrots in Korean. The regular one won't work here. It is better to use a special one, because cutting a fresh carrot into such thin straws with a knife will be extremely troublesome.
Gut the lettuce pepper and free from seeds, cut into strips. Onions - in half rings, and garlic cloves are passed through a special garlic crusher. If this is not available, use a fine grater.
With the exception of eggplant, combine all other vegetables in a saucepan or bowl. Sprinkle with red pepper, pour vinegar over vegetables and forget about this mixture for five hours.
By the end of this time, fry the eggplant in a pan and mix with other vegetables.
Arrange the resulting salad in pre-prepared jars. But it's still too early to roll. First you need to sterilize the already filled jars. Half-liter - fifteen minutes, and a liter - half an hour. Now you can roll up, cover and leave to cool.
Eggplant Lecho for the winter
A very simple and fairly quick recipe for eggplant lecho will surely fall in love with all your household members.
Components:
- Eggplant - 2.3 kilograms;
- Tomatoes - 2 kilograms;
- Salad pepper - 0.6 kilograms;
- Hot pepper - 2 pods;
- Garlic - 4 cloves;
- Dill - 1 bunch.
- Sugar - 0.5 cups;
- Salt - 2 tablespoons;
- Oil - 0.2 liters;
- Vinegar - 1 teaspoon.
Remove the skin from the tomatoes. To make the peel easier, just put them in hot water for a minute, and then in cool water - the skin will peel off effortlessly. Chop the "naked" tomatoes in a meat grinder.
Place the tomato mass in a deep saucepan, pour sugar, salt, oil and vinegar into it. Boil no more than a couple of minutes. While the tomatoes are cooking, peel the seeds and finely chop the peppers - both lettuce and spicy.
Throw in the tomatoes and cook for a couple more minutes. Chop the washed eggplant into small strips and put them in a saucepan too.
Finely chop the garlic and add to the vegetables too. When all this mixture boils, cook for half an hour. Add greens to the lecho and wait for about three more minutes. After that, you can lay out the caviar in jars and immediately roll it up.
For the winter there is a chic recipe “Teshin's tongue” - you will not only lick your fingers, but also ask for supplements
This famous dish will definitely appeal to all lovers of spicy. The recipe is classic and very simple to prepare, and the components will help us, with the help of which we will roll the eggplants of the mother-in-law's tongue into jars for the long winter:
- Eggplant - 0.9 kilograms;
- Tomatoes - 0.9 kilograms;
- Salad pepper - 0.9 kilograms;
- Hot pepper - 5 pods;
- Garlic - 5 cloves;
- Sugar - 1 cup;
- Salt - 2 tablespoons;
- Vinegar - 0.5 cups;
- Oil - 1 cup.
Remove the skin from the eggplant. Do the same with tomatoes - dip in hot water, and then cool. Then the skin will be removed much easier, thanks to a sharp temperature drop. Peel the seeds from the peppers - both lettuce and spicy. Peel the garlic. Grind all vegetables, with the exception of eggplant, in a meat grinder.
In the resulting vegetable puree, add salt, sugar, vinegar and oil. Chop the eggplant into thin slices. Place eggplant and vegetable mixture in a deep saucepan. Put the pan on a small gas, and let it cook for thirty minutes. It is advisable to stir at short intervals so that the mixture does not burn. Arrange the finished snack in jars and roll up with a key.
There is a magical eggplant recipe that allows you to prepare a mushroom-flavored appetizer.
It's hard to believe, but eggplants for the winter are like mushrooms. To achieve the taste of slippery pickled mushrooms, you can use ordinary magic. The following products will help us achieve complete resemblance to mushrooms:
- 5 garlic cloves;
- 2.5 kg of eggplant;
- 12 large spoons of vinegar;
- 2.7 liters of pure water;
- 300 grams of dill;
- 350 ml. vegetable oil;
- 5 large spoons of salt.
Magic process:
You will need a large and comfortable pan. Pour vinegar, salt and on fire. Washed vegetables are removed from the peel and stalk. Chop the eggplant into 2 cc cubes. By the time the vegetable is cut, the contents in the pan should boil.
Carefully put the chopped eggplant into it, wait for it to boil and note the time. After 5 minutes, remove from heat and strain the contents through a colander. It is not known for certain at what moment eggplants turn into mushrooms, perhaps at this very second! 
It is important that at this stage, drain all the water as much as possible, for this you can set a colander over a deep dish and wait 30 minutes, by the way, all the bitterness of the vegetable will go away with water. While the liquid drains, peel the garlic, chop the dill and mix with the cooled eggplant cubes. Fill with vegetable oil.
In principle, eggplants for the winter with a recipe for cooking like mushrooms are already ready with us. It remains to decompose more tightly and cool in the refrigerator for six hours and serve chilled to the meal.
To enjoy an appetizer in the winter, the appetizer will have to be reheated, laid out in sterilized jars and tightly twisted.
Spicy eggplant salad for the winter
Eggplant salad for the winter with a spicy spicy spice is a very original recipe for preservation, but certainly delicious. For an extremely spicy taste, people's rumor called the dish as - eggplant spark. This appetizer will almost certainly become one of the most popular on your table. And besides, in the winter it will be an excellent prevention for insidious viruses.
Components:
- Eggplant - 5 kilograms;
- Hot pepper - 1 pod;
- Garlic - 5 cloves;
- Vinegar - 1 cup;
- Oil - for frying;
- Salt - for soaking.
Cut the eggplant into rings of medium thickness. Then put in salted water and put under a press. As a press, you can take a deep bowl or pot of water. Eggplant should be soaked for a couple of hours. And as for the amount of salt - take at the rate of one hundred grams per liter of water.
Then discard the vegetable in a colander. The moisture must be completely gone. Then fry the eggplant on both sides. Use refined oil whenever possible.
Finely chop the pepper, and push the garlic cloves through a garlic press, or grind using a grater and then mix with the pepper. Pour the spicy mixture with vinegar, mix and set aside for half an hour to settle.
Lay the snack in jars in layers. Intersperse eggplant layer with pepper-garlic mass. Before you roll up the jars, sterilize them for about half an hour. Everything is ready!
Kvasim whole eggplants for the winter
This very interesting recipe allows you to use eggplant in winter both as an appetizer and as a salad filler. Due to the fact that they completely retain their original shape, housewives stuff them with carrots. In addition, pickled eggplants for the winter are revered by real gourmets for the most delicious recipe:
- Eggplant - 11 kilograms;
- Celery - 0.1 kilograms;
- Garlic - 0.3 kilograms;
- Lavrushka - 40 leaves;
- Salt for garlic - 1.5 tablespoons;
- For cooking, you need salt - 2 tablespoons per liter of water;
- Salt for marinade - 2 tablespoons with a slide per liter of water.
Due to the fact that we will have to put eggplant in jars, you need to choose vegetables of a small size. Definitely solid and strong. They need to be washed and get rid of tails. Make an incision along the vegetable and boil a little in salted water. This will help remove the likely bitterness of the fruit itself. Drain the water and put the eggplant in a separate bowl.
Peel and grate the garlic, then toss it with the salt. With this simple puree, rub the eggplant at the cut point. Put bay leaves and celery on the bottom of the jars, and then eggplants.
Use salt water as a marinade. Boil and cool it, and only then pour the vegetables. Roll up the jars with lids, and leave them straight in the room for five days. After this time, move them to a cooler place.
stuffed eggplant
An easy recipe - an intriguing and very tasty dish. It can be used both as an appetizer and as a side dish, for example, for meat dishes:
Components:
- Eggplant - 0.9 kilograms;
- Salad pepper - 1 piece;
- Hot pepper - 1 pod;
- Carrot - 1 large piece;
- Garlic - 2 heads;
- Parsley - 1 bunch;
- Dill - 1 bunch;
- Salt for garlic - 1 tablespoon;
- Salt for cooking - 1 tablespoon;
- Vinegar - 2 cups.
Cut off the tail of the eggplant. Pour salt into a liter of liquid, and let it boil. Boil eggplant in this water for three minutes. Cool and place under a press to remove excess water.
Peel and finely chop the carrots. Clean the lettuce from the seeds, cut into small pieces. Do the same with hot peppers. Peel the garlic and put in a crush or rub on a grater. Toss the garlic with the salt and then mix the vegetables together.
Cut the eggplant lengthwise, but the cut should not be through. Stuff with pepper, carrot and garlic stuffing.
Put the greens in pre-sterilized jars and place the eggplants. Fill them with vinegar and cover with a lid. Sterilize for half an hour. Now you can roll. It remains only to wrap up and leave the eggplants stuffed for the winter for a couple of days alone.
Winter salads are a storehouse of vitamins on your table. Recipes in our selection - with eggplant, peppers, tomatoes, carrots.
- Eggplant 3 kg
- Bulb onion 1 kg
- Bulgarian pepper 1 kg
- Garlic 0.5 kg
- dill greens (very large bunch)
- Vegetable oil for frying (how much eggplant will take)
- Marinade for 1 liter jar
- Sugar 2 tablespoons
- Salt 1 tablespoon
- Vinegar 70% 1 partial teaspoon
- Boiled water at room temperature (how much will go into a jar)
Wash the eggplants, cut into slices of about 3 cm. Optionally, you can peel the eggplants.
Fry eggplant in plenty of vegetable oil until golden brown.
Onion cut into rings. Approximately 1.5-2 cm.
Bulgarian pepper, remove seeds, remove white partitions, and also cut into 1.5-2 cm circles.
Cut the garlic into slices.
Finely chop dill greens.
Sterilize jars with lids. Place the fried eggplant in the bottom of the jar.
Then a layer of onions.
Then bell pepper.
Sprinkle with garlic and herbs.
And repeat this for a few more layers. Pressing each layer. Between layers, add sugar, salt and vinegar.
Add boiled water at room temperature.
Cover the jars with lids and put in a saucepan for "wet sterilization". Put a towel on the bottom of the pan, put the jars, pour ½ part of the water and put on fire. For 40 minutes.
Tighten the lids and wrap the jars with a warm blanket until the jars are completely cool.
Recipe 2: pepper and eggplant salad for the winter (step by step)
- 3 kg eggplant,
- 2 kg red bell pepper,
- 1 bunch of parsley (medium)
- 200 g garlic
- 300 g vinegar 9%,
- 300 g sunflower oil,
- 2 tablespoons of salt
- 1.5 cups of sugar.
Wash all vegetables well first. Cut eggplant into long sticks in a large container - a basin or a cauldron.
If desired, eggplants can be peeled, but usually the skin does not interfere. Free the pepper from the core with seeds, cut lengthwise into 4-6 parts and add to the eggplant.
Throw in the finely chopped parsley.
Add 300 g of vinegar, 300 g of sunflower oil, 2 tablespoons of salt, 0.5 l of water. Leave to marinate for 20-30 minutes, stirring occasionally.
After the allotted time, put the vegetables on the fire and bring to a boil. As soon as it boils, add 200 g of garlic, previously ground in a meat grinder.
Boil for 15-20 minutes and lay out in jars that have been sterilized in advance with steam or in the oven. Roll up, turn over and wrap in a blanket for a day.
Recipe 3, simple: eggplant and sweet pepper salad
This is one of the many interpretations of the well-known salad. An appetizing mix of vegetables can complement any meal. Therefore, you should prepare such preservation, because it will add variety to the winter diet.
- Bulgarian pepper - 300 g
- Eggplant - 300 g
- Tomatoes - 2 pcs.
- Vegetable oil - ¼ tbsp.
- Salt - 1 tsp
- Sugar - 1 tsp
- Vinegar 9% - 1 tsp
Rinse the eggplant. Remove fruit stalks. Cut vegetables into small pieces. Place the eggplant slices in a bowl. Add ½ tbsp. salt, stir. Let the blue ones brew for 40 minutes to rid the vegetables of bitterness.
Remove stems from peppers. Free vegetables from seeds. Cut the peppers into large strips. If you want to make the salad spicier, you can add a few pieces of chili to the chopped vegetables.
Heat vegetable oil in a frying pan. Fry the bell pepper in it until golden. Slightly squeeze the blue slices with your hands. Add them to the pepper bowl. Stir, cook over medium heat for 10 minutes.
Peel the skin off the tomatoes. Cut out the rods. Cut tomatoes into large pieces. Put into a blender. Pour in sugar and salt. Pour in the vinegar. Grind the ingredients until a homogeneous mass is formed.
Pour the fried vegetables with the resulting tomato sauce. Reduce fire to minimum. Cook the salad for 45 minutes, remembering to stir the contents of the pan from time to time.
Sterilize glass jar and iron lid. Put the hot salad into a dry container, filling it up to the edges of the neck. Cover the jar with a lid. Carefully roll it up with a conservation key. Cover the glass container with a warm jacket. Leave until completely cool. Ready preservation should be stored in a cool dry place. Bon Appetit!
Recipe 4: salad for the winter of eggplant, pepper, tomato
The eggplant salad with tomatoes and peppers created according to this recipe is otherwise called “Troika”. This is because all the vegetables that are used to prepare it in this photo recipe are taken in three pieces. This number of components is designed for one liter and half-liter jar of salad. However, if you wish, you can double the volume of the ingredients, thereby getting twice the output of the workpiece.
- eggplant - 3 pcs
- tomatoes - 3 pcs
- sweet bell pepper - 3 pcs
- garlic - 3 cloves
- chili pepper - 1/3 piece
- table salt - 2 tbsp.
- sugar - 1 tbsp.
- vinegar - 2 tbsp.
- vegetable oil - 100 ml
- sweet pea pepper - 5 pcs
Prepare all the ingredients that are required in this recipe to create a very tasty eggplant dish for the winter at home.
Now bring the vegetables to the required state and start this business with eggplants. First, rinse them several times under water, and then cut the blue ones into thin circles. Their thickness should not exceed one centimeter.
Put the prepared eggplants in a deep bowl, and then sprinkle them with salt. Leave the vegetables in this position for twenty minutes.
In the meantime, take care of the tomatoes. Wash them and chop them into large pieces.
Cut the bell pepper in half and remove all the insides from it. After that, rinse the vegetable under water on both sides. It must be washed both inside and out. Now cut the pepper into strips.
Peel the onion from the husk, then chop it into small pieces. The photo below shows an example of how to chop an onion vegetable.
Place all prepared vegetables together with eggplant in one cast-iron pan, in which preheat the vegetable oil.
After the vegetables boil, add granulated sugar, salt and allspice to them, and make the fire a little quieter. Boil the salad for thirty minutes and stir it regularly.
After the specified time, pour vinegar into the mass, and then mix everything a couple of times. Arrange hot eggplant salad in pre-sterilized jars. Then cover the blanks with lids, and then send them for re-sterilization, the time of which should be thirty minutes.
Sterilized jars of vegetables roll up the lids with a special seaming machine. After that, be sure to check the rolled blanks for leaks. Turn jars upside down and cover with a blanket to cool.
The most delicious eggplant salad with tomatoes and bell peppers is ready for the winter. Now you don’t have to worry, because the most delicious and juicy vegetables for the winter have already been prepared and, moreover, with a whole composition in one jar. Bon Appetit!
Recipe 5: Winter Eggplant Salad with Sweet Peppers
While harvesting vegetables, you should definitely prepare a salad for the winter of eggplant, sweet peppers and tomatoes - the most delicious recipe for you, I post below. In the composition of the salad, in addition to the above ingredients, you can add other vegetables to your liking, for example: onions, garlic, beans, mushrooms, as well as greens and your favorite spices and spices. By preparing such a salad regularly - for the winter or not - you can experiment with the ingredients, each time getting an original and very tasty snack.
- 2 eggplants
- 2 onions,
- 2 sweet peppers
- 2 tomatoes
- 50 ml vegetable oil,
- 1 st. l. salt,
- 2 tbsp. l. Sahara,
- 4-5 cloves of garlic,
- 30 ml table 9% vinegar,
- spices and herbs as desired.
In general, a vegetable salad with eggplant is prepared quite simply. First you need to take medium-sized, preferably young vegetables and cut the stalks. Then wash the eggplant thoroughly and cut into cubes or strips.
Now it's turnip's turn. Here everything is according to the usual scheme: remove the husk, chop not too finely.
Any sweet pepper (kapi, Bulgarian) must be washed, cut the stalks and remove the seeds, then cut arbitrarily, but not too large.
Pour a couple of tablespoons of vegetable oil into a saucepan or a regular saucepan, transfer the eggplant slices, sweet peppers and onions. Immediately you need to make a low fire and stir the vegetables until a small amount of juice stands out.
While the first portion of vegetables is stewed, prepare the tomatoes and garlic. Everything here is also according to the traditional scheme - wash and cut the tomatoes into cubes, peel the garlic and chop with a sharp knife.
After 10 minutes of stewing eggplant, send tomatoes and garlic to the pan, mix.
Immediately add salt, sugar, any spices to the saucepan - you can sprinkle with red, black ground pepper, fenugreek, coriander, paprika. Pour in vegetable oil. Stir and continue to simmer over low heat, loosely covering the saucepan with a lid. After 40 minutes, add table vinegar, mix and simmer for 5 minutes. The stewing process must be constantly monitored so that the vegetables do not burn. If there is very little liquid left in the saucepan, add a little water.
Arrange the eggplant salad in sterile jars, tighten with sterile lids. Quickly and simply, jars can be sterilized in the oven.
For the first couple of days, keep the blanks in sight by covering them with a warm blanket. After two days, after making sure that the salad is closed tightly, the lids are not swollen, you can rearrange it in a cool dark place.
Recipe 6, step by step: eggplant carrot and pepper salad
Various snacks and salads based on blue ones always turn out incredibly tasty. The vegetables themselves are quite meaty and have a pronounced taste. But it will not be superfluous to supplement them with spices, tomatoes, onions and other vegetables. From such a set of ingredients, a wonderful preservation is obtained.
- Eggplant - 1 kg
- carrots - 200 g
- Bulgarian pepper - 300 g
- onion - 250 g
- tomatoes - 400 g
- garlic - 1 head
- parsley - ½ bunch
- hot pepper - 2 pcs.
- vegetable oil - ½ tbsp.
- sugar - 1.5 tbsp. l.
- salt - 2 tbsp. l.
The first thing to do is to deal with the "blue ones". Rinse the vegetables first and then pat dry with a towel. Remove fruit stalks. Peel the eggplant from the skin by cutting it with a knife.
Cut eggplant into small pieces. Place them in a deep bowl. Sprinkle eggplant slices with 1 tbsp. l. salt. Mix, leave to brew for 45 minutes.
Peel carrots. Rinse the roots with water. Grate carrots on a coarse grater.
Dip tomatoes in boiling water. Then rinse the tomatoes with cold water. Remove skin. Cut out the rest of the fruit stems. Cut the tomatoes into thin slices (circles or slices). Place tomato slices in a bowl. Sprinkle them with sugar and the remaining salt, mix.
Remove seeds and stems from bell pepper. Cut the peppers into medium sized cubes.
Peel the bulbs from the husk. Finely chop the onion with a knife.
Rinse parsley and hot peppers. Separate greens from stems. Place the parsley in a blender. Clean the hot pepper from the stalks and seeds. Add to bowl. Remove skins from garlic cloves. Put them in a bowl.
Grind parsley, pepper and garlic with a blender. Grind the mass until a homogeneous spicy gruel is formed.
Pour vegetable oil into a deep frying pan (or a saucepan with thick walls). Heat it up. Squeeze the eggplant pieces with your hands to drain excess liquid. Put the blue cubes in the heated oil. Fry for 7 minutes over medium heat, do not forget to stir. Then reduce the heat to minimum. Put the spicy puree of garlic, parsley and pepper on top of the eggplant.
Add onion to skillet. Put a layer of carrots on top, and then - bell pepper.
Spread the tomatoes in an even layer in the pan.
Cover the pan with a lid. Simmer the salad for 1 hour over low heat. The dish must be stirred periodically.
Arrange the salad in sterilized jars. Seal the containers with boiled lids. Turn over, put under a blanket to cool.
Recipe 7: Winter Eggplant Salad (Step by Step Photos)
This winter sweet pepper and eggplant salad is good both as a side dish and as a hot dish. I really like to heat it up a little and serve it with tender mashed potatoes. If desired, fresh herbs can be chopped on top for serving: cilantro, parsley, basil.
- Eggplant - 1 kg
- Sweet red pepper - 1 kg
- Tomato juice - 1.5 l
- Garlic - 1 pc. big head
- Vinegar - 100 g 9%
- Sugar - 100 g
- Vegetable oil - 120 g
- Chili pepper - 1 pc. pod
- Salt - 40 g
Wash vegetables.
Cut the stem off the eggplant. Cut the vegetable into half rings, and if it is large enough, then into quarters. The thickness of the pieces is about one centimeter.
Cut the sweet pepper, cut the stalk and select the seeds, remove all films and membranes.
Cut the halves again lengthwise and cut into small strips, also about one centimeter wide.
For the salad, we need 9% vinegar. I take regular alcohol. You also need more vegetable oil, sugar, salt. I specially weighed the salt - I took a large tablespoon with a slide, it turned out 40 g.
Peel a large head of garlic.
I always keep red pepper pods in the freezer, that is, always at hand. Of course, you can take fresh.
Instead of tomato juice, I took tomato paste and diluted it with water. You can also take a couple of kilograms of ripe tomatoes and pass through a juicer - that's the juice for you.
Pour the tomato juice into a large saucepan, bring to a boil and put the vegetables in it.
Cook for 10 minutes, first stirring, changing the lower, slightly cooked vegetables, with the upper ones. After the vegetables settle, the liquid will increase, and it will no longer be necessary to mix.
After 10 minutes, add salt and sugar, crushed chili peppers (select and discard the seeds), and vegetable oil. Cook for 10 more minutes.
After adding chopped garlic, pour in vinegar, bring to a boil again and turn off.
Sterilize jars in any way convenient for you. I wash them with soda, rinse them well and dry them for about 3 minutes in the microwave at full power.
Rinse the lids and keep in boiling water.
We lay out the finished salad of sweet pepper and eggplant in jars. From this amount of ingredients, I get about three liters of salad.
To be safe, I always sterilize blanks.
Cover the bottom of the pan with gauze, put the jars and pour water approximately on the “shoulders” of the jars. Bring to a boil and sterilize for about 10 minutes.
After the jar, twist and turn upside down.
Salad of sweet pepper and eggplant for the winter I store in the basement. But I have verified that it stands perfectly and just in the kitchen, in the corner.
I really like to add cilantro to this salad, but since I am the only one in the family who loves this spicy herb, I roll it up without it, and then, when serving, I add it as desired.
Bon appetit everyone!
Masha
Favorite eggplant caviar with celery
eggplant - 3 kg,
celery (roots) - 1 kg,
ripe tomatoes - 2 kg,
onion - 500 g,
vegetable oil - 250 g,
salt - to taste.
Boil eggplant in salted water until soft, chop. cut tomatoes into pieces. finely chop the celery and onion. tomatoes, onions, celery, saute in vegetable oil for 3 minutes, mix with boiled eggplant, salt. heat the mixture to a boil and cook for 40 minutes, then pour and sterile jars, pasteurize liter jars - 30 minutes, half-liter - 20 minutes and roll up.Liza
Mom prepares fried eggplant with garlic every year for us.
for 5 liters of water 1 tbsp. tablespoons of salt, 300 g of vinegar (1 tablespoon of vinegar essence in 1 glass of water). bring to a boil and put the chopped eggplant there for 3-4 minutes. Remove with a slotted spoon and place in a container. then heat the oil in a deep frying pan, put the eggplant there and sprinkle with finely chopped garlic. fry until tender, stirring occasionally. transfer to prepared jars and roll up with iron lids.
Yanochka
Cooking spicy eggplant for the winter
eggplant 5 kg
garlic 150 g
sweet pepper 1.5 kg
hot pepper 20 pcs.
sugar 200 g
vinegar 9% 200 g
cut the eggplant into circles, sprinkle with salt and let stand for 4-5 hours. rinse from salt, dry and fry in vegetable oil on both sides. mince peppers and garlic, add sugar, vinegar and a little salt. mix the fried eggplant with the pepper-garlic mixture and place in sterilized jars.
sterilize 20 min. roll up and chill upside down. wrap up.Ulyana
And I roll up the blue ones with cabbage
for 5 kg of blue ones: 1 kg of carrots, 1-1.5 kg of cabbage, 200 g of garlic through the garlic, 1 tbsp. sugar, 1 glass of salt, 400 g of vinegar, 0.5 liters of vegetable oil.
Boil blue ones in salted water and cut into strips. chop the cabbage, grate the carrots. mix everything and leave for 12 hours at room temperature.
Arrange in jars and cover with nylon lids. store in the basement or in the refrigerator.
output: 3-3.5 liters.christina
And I prepare pickled stuffed eggplants
eggplant 2 kg,
carrots 0.5 kg,
onion 200 g,
salt (for minced meat) 30 g,
celery leaves 1 bunch,
sunflower oil 200 g,
Boil blue (eggplant) in salted water until tender, 30-40 minutes. put under oppression for 30-40 minutes.
Boil carrots, peel and cut into small cubes.
cut the onion into cubes, fry in vegetable oil, add chopped carrots to it, salt and stew a little.
cut the squeezed eggplants from the side, leaving one side intact, put 1-2 tablespoons of minced meat into the cut, wrap in the middle with a celery leaf (if the leaves are very thick, divide them into 2-3 parts.) and put in a pan, pressing tightly to each other. put a plate or a wooden circle on top, a load on it (a three-liter bottle of water, for example). leave to ferment at room temperature.
on the third day after the start of lactic acid fermentation, put the blue ones in a bottle, pressing tightly against each other so that there are no voids, and pour 1-2 cm of boiled cold oil. Store at a temperature of 0 to 10 s (in the cellar or in the refrigerator).
before use, the celery leaf is removed, lovers eat it, the blue ones, along with the minced meat, are cut right on the plate.
this salad can be eaten in this form. try and, if necessary, salt and sugar the finished salad to taste.
goes great with fried potatoes in winter!Inna
My favorite eggplant "mushrooms"
for 5 kg of eggplant, make a filling:
water - 5 l, salt - 1 cup, vinegar - 0.5 l.
cut eggplant into cubes and throw into boiling water. boil for 2-4 minutes, then drain the water and throw into boiling oil (sunflower) - 0.5 l per 5 kg.
boil for 2-3 min. add scrolled garlic, 2-3 heads, bitter red pepper - 2-3 peppercorns. mix everything, put in jars and close. you can add garlic and pepper to the hot "mushrooms", but do not boil, just sprinkle with vinegar.sunset fairy
Cooking sauerkraut eggplant
for minced meat, take green tomatoes (they give piquancy and acid), red bell peppers, carrots, garlic, hot peppers. still need parsley or celery. the ratio of vegetables for minced meat is 1x1x1. garlic 300 g for this amount of minced meat.
finely chop all the vegetables, grate the carrots, mix everything and simmer in a deep frying pan in sunflower oil. oil to take by eye, well, about a glass. then add 300 g of chopped garlic with chopped hot pepper (grind everything together in a blender), greens to the same place if you want, cut not very finely, and salt to taste. mince is ready.
now eggplant. select not too large fruits (so pot-bellied), you will need 5 kilograms, rinse, cut off the stem with a tail, prick with a fork and bake in the oven until soft. you can weld them and then under oppression. let them cool, then cut them lengthwise (not completely) and fill with prepared minced meat.
prepare the brine: for 1 liter of water 1 tbsp. l. (with a slide) salt and 1 tbsp. l. Sahara. boil. you can fill it hot..
put a bunch of dill with umbrellas on the bottom of an enameled bucket or pan. lay the eggplants tightly on top and once again close everything with a bunch of dill, pour over with brine, cover with a clean cloth and place a wooden circle with a load. after 2-3 days put in a cold place. cellar or refrigerator.Lily
The most delicious eggplant "lights"
eggplant (blue) 5 kg,
garlic 100 g,
red salad pepper 1 kg,
vinegar 9% 250 g,
bitter capsicum 3 pcs.,
vegetable oil 0.5 l.
wash the blue ones, cut into slices up to 1 cm thick. Pour salt water for 2 hours - 100 g of salt per 1 liter of water.
fry eggplant on both sides in vegetable oil.
twist the peeled sweet pepper, garlic and hot pepper in a meat grinder - remove the seeds from two bitter peppers.
be careful when working with hot pepper - in no case do not rub your eyes, face, even after you wash your hands, it is best to work with rubber gloves!
add vinegar and overcooked and cooled oil to the ground pepper. mix filling.
Place the fried eggplants in an enameled pan in layers, lubricating each layer with a small amount of filling. put the rest of the filling on top.
Let the eggplant stand overnight at room temperature. the next day they can be put into jars, sterilized for 30 minutes and rolled up, or transferred to a bottle and put in the refrigerator.
wonderful recipe! very tasty thing - these lights! lights are good for fried potatoes, pilaf, buckwheat porridge, or on their own - for a sandwich. try it - you won't regret it!Jeanne
The most delicious eggplant salad
3 kg eggplant,
2.5 liters of tomato juice,
1 cup sunflower oil
15-20 pcs. bell pepper,
7 pcs. carrots,
1 cup of sugar,
vinegar,
salt to taste
2 large cloves of garlic.
pour the juice into a saucepan, boil, add salt, vinegar, sugar, oil and boil for 10 minutes, put the carrots, grated on a coarse grater, eggplant, cut into 4 pieces with skin, and cook for another 10 minutes. add pepper and cook for another 10 minutes. then add the garlic and cook for another 5 minutes. put into jars and roll up.
the output will be 7 liters.Tatyana
I’m already skating the second batch: little blue ones without a tomato
cut 1 kg of blue circles, 20 pieces of peppercorns into rings (if large).
marinade: for 2 cups of water:
1 st. l. salt, 1 glass of vinegar, 0.5 l (0.25 l) of oil, 150 g of garlic (less possible). add a few small pieces of hot pepper.
boil for 15 minutes. Arrange in hot sterile jars and roll up.
output: 5 jars of 0.5 liters.Squirrel
Georgian eggplant
eggplant,
carrot,
parsley,
garlic,
salt,
sugar,
red hot chilli pepper,
vinegar,
vegetable oil.
cut off the edges of the eggplants and boil the eggplants until soft, put under oppression for 3-4 hours. grate the carrots on a coarse grater, chop the garlic and parsley, mix everything. mix vegetable oil with vinegar in a ratio of 1: 1, add salt and sugar.
put the blue ones in a large saucepan as follows: cut the eggplant in half lengthwise, sprinkle one half with a mixture of parsley, garlic and carrots, cover with the second half, lay tightly to each other.
between the layers of blue we pour a pod of bitter pepper cut into thin rings.
when all the blue ones are laid, pour them with a mixture of oil and vinegar.
they are ready to use in a day, in a cold place they are stored for a very long time.
before serving, simply cut them into transverse pieces.
add hot pepper to taste - who likes it spicier, then 3-4 peppers per bucket of ready-made blue ones.Olesya
Eggplant caviar "instant eat"
take only 1 kg each: eggplants, tomatoes, onions, bell peppers, carrots.
1. cut the eggplant into slices (thickness 8-10 mm), salt and fry in vegetable oil. cut each circle into 4 parts (this is so that when you eat the caviar, the skin from the eggplant does not stretch through the entire jar).
2. Twist onions with carrots in a meat grinder or grate. cut tomatoes into slices.
3. Salt the onions, carrots and tomatoes, fry in vegetable oil until the excess juice has evaporated (in general, so that the juice does not drip).
4. cut the pepper into strips. do not salt.
do not overdo it with salt and oil.
5. Take a large pot or roaster. pour a little vegetable oil on the bottom. lay out in layers: carrots with onions and tomatoes, eggplants on it, and pepper on top (now lightly salt a layer of pepper). so layer until the ingredients run out. put in an oven preheated to 200 degrees. simmer for an hour, then reduce the temperature to 150-160 degrees. and simmer for another hour and a half, stirring occasionally. now you can put it in scalded jars and roll it under the lids.
in the finished caviar, the pepper ceases to be bright green.
I'll tell you a thing!
the ratio of products can be slightly changed (if you like tomatoes or eggplants, put more!)Marina
Delicious spicy eggplant
pass through a meat grinder 4 heads of garlic and 10 pods of hot pepper. add 0.5 liters of vinegar.
10 pieces of sweet pepper cut into circles and lightly fry.
5 kg of eggplant, also cut into circles and lightly fry.
each circle of eggplant, pricked on a fork, dip in a pulp of garlic and pepper and put in layers in a jar.
sterilize 10 min.
Tatiana
Eggplant fried with carrots and garlic.
Cut the eggplant into rings, put in salted water for 5-10 minutes, so that the bitterness is gone.
Fry them in vegetable oil on both sides.
Grate carrots on a coarse grater, fry in sunflower oil until cooked, salt.
Peel the garlic and cut the cloves lengthwise.
Put eggplant, carrots, garlic in layers in sterile jars. You can use hot pepper if you want. stack the vegetables more tightly. Sterilize jars. I sterilize in the oven. Pour a little more than half a teaspoon of vinegar 9% into each jar, and roll up.
For many, eggplant is one of the most favorite preparations for the winter. And this is no coincidence. This vegetable is tasty on its own, but in combination with others of its kind, it reveals its taste even more.
Therefore, it is actively prepared in season, just to eat, and also wrapped in jars and put in storage, so as not to deprive yourself of the pleasure of tasting a delicious tasty dish even when there are snowdrifts outside the window, and the thermometer can hardly cope with its load.
Today, the article contains the best recipes from different categories of salads. There are marinated and stuffed twist methods, as well as various tasty options using various vegetables, spicy and not spicy. Somewhere jars need to be sterilized and vinegar added to salads, but somewhere you don’t need to do either.
And this is not a whim of the hostess, it's just a way of cooking. Where there is sufficient heat treatment, neither one nor the other is needed, and where it is not enough, additional protection means are used there for better preservation.
And now I propose to move on to the recipes.
Maybe it's certainly a bold statement - to call this salad the best. But for me it is! And there are several reasons for this. The main thing is that the salad turns out not just tasty, but incredibly tasty. It would seem that everything is so simple, the ingredients are all the most common, but what happens in the end is eaten instantly.
Another reason is the relative ease of preparation. Cut everything, put it in a pan and cook. No need to sterilize, this is another plus. The salad keeps well all season... that's also a plus, and you can't argue with that.
It is easy to remember the amount of ingredients you need. This salad came to me under the name "Desyuliki", and all because there are only 10 pieces in it. If you want to do 5, just divide the number by two.
We will need (for about 8 half-liter jars):
- eggplant - 10 pieces
- bell pepper - 10 pieces
- onion - 10 pieces
- tomatoes - 10 pcs (or 2 liters of tomato)
- salt - 4 tbsp. spoons
- sugar - 0.5 cups
- vegetable oil - 0.5 cups (maybe a little less)
- vinegar 9% - 0.5 cups
Cooking:
1. Cut the eggplant lengthwise into 4 pieces, then cut each of them into small sticks. Choose not very large fruits, they do not yet have a rough skin, and they are not bitter.
You can, of course, take more mature specimens and peel them, but I prefer to cook with it. In this form, the salad is not only tastier, but also beautiful. In addition, the skin maintains the integrity of the piece and does not allow it to fall apart.
It is also important that with the use of small fruits, the proportion is maintained, where all vegetables by weight or size have approximately the same indicators.
2. When this recipe fell into my hands, it indicated that the chopped sticks should be poured for 20 minutes to rid them of bitterness. Then drain the water, and squeeze the pieces lightly.
To be honest, I skip this procedure. But I'm telling you about it, if you want, you can soak it. This will be especially useful if the vegetables are large.
In general, I heard that hybrid varieties are now mainly grown, which do not bitter on their own.
3. Peel the bell pepper from the seeds and cut into not very large, but not small strips.
4. We have prepared 10 not very large onions, and they also need to be cut to match the rest of the vegetables, namely rings, or half rings. Again, this depends on the size of the vegetable.
5. Cut the tomatoes into strips.
There is a second solution at this stage - to cook a tomato. By the way, I like it better. Vegetables in this version are more juicy. Tomato in this case is just tomatoes twisted through a meat grinder, in the amount of two liters.
Therefore, here I also leave the decision of the issue to your discretion.
6. We will need a large pot, or cauldron. We send all the vegetables to the dishes. Immediately add salt, sugar, oil and vinegar to it.
Not everyone likes a lot of oil in a salad. They can be pleased, it can be added a little less. Although I always add as much as the recipe calls for. In the end, the salad is not fat at all.
There is a way out here. At first, pour not the entire dose, but for example 80 grams. After the vegetables boil, you can try and determine whether to add more.
7. And so all the vegetables and other components are already loaded into the pan. If you made a tomato, then you can immediately put the contents on fire.
If you decide to use chopped tomatoes, then you need to let the vegetables stand for 20-30 minutes so that they let the juice flow. Before this, everything must be mixed gently.
8. In both cases, after putting the pan on the fire, you must wait until the contents boil and gurgle. Then you need to time yourself.
Cook with stirring for exactly 40 minutes.
9. Then pour into sterilized jars and close with lids. We will not sterilize the snack.
And since we don’t do this, I always twist it with lids using a typewriter. I have no experience with screw caps in this recipe.
I think that the machine is more reliable.
10. After the jars are spun, they should be turned over onto the lid and wrapped in a blanket. Leave in this position until completely cooled.
Then turn over again and put in a cool place where they will be stored.
This salad is just a lifesaver. It can be put on the festive table for guests, and served instead of a side dish for meat or fish. Or even put on bread, and eat like a big and thick sandwich. Delicious so that just words can not describe it.
I'll try though.
The combination of all vegetables is just wonderful, the tomato is slightly sweet with a slight sourness. He nourished all the vegetables with his taste, which in turn exchanged tastes with each other. And it turned out to be a single whole dish, which is always welcome both old and young.
Eggplant in tomato with red hot pepper and garlic
This is another recipe in which the salad can be stored without sterilization. The preservative in this case will be tomato juice and vinegar.
The salad turns out delicious, and the recipe itself is quite simple. Therefore, everyone can cope with it without much difficulty.
We will need:
- eggplant - 1 kg
- tomatoes - 1.5 kg
- hot pepper - 0.5 - 1 pc.
- garlic - 1 head
- sugar - 100 gr
- salt - 1 tbsp. a spoon
- vegetable oil - 100 ml
- vinegar 9% - 75 ml
Cooking:
1. Twist tomatoes, hot hot peppers and garlic through a meat grinder.
Try to get meaty tomatoes, which, when twisted, give little juice, then the snack will turn out to be thicker.
Add hot pepper according to your taste preferences. You can first introduce only half into the tomato. After the mixture boils for 5 minutes, try. If it seems that is not enough, then you can add more.
In addition, the bitterness of pepper is different, it depends on its variety. Also remove the seeds from the pod, they are the ones that give the main sharpness.
2. Pour oil into a large saucepan or cauldron and immediately pour the tomato into it. Add salt and sugar and put on fire. Cook with stirring for 15 minutes. The contents must be boiled well and the excess liquid evaporated.
3. In the meantime, coarsely chop the little blue ones. If they are not very large, then you can cut them into only 4 parts, if larger, then into 6 or 8. But try not to make the fruits especially large. These may have a rough skin, and the vegetables themselves may be slightly bitter.
4. Send them to the tomato and mix gently so that the liquid component covers them all. Bring to a boil again. To make it faster, you can cover the pan with a lid at this stage.
As it boils, open and cook already in this state. Don't forget to stir while moving the pieces so they cook evenly.
5. For full readiness, it will take 25-30 minutes. By this time, they will be slightly limp, but be careful not to overcook. Otherwise, caviar may be the end result.
6. In the meantime, wash and sterilize jars in one of the known ways, boil lids for 10 minutes. We will need four 750 gram jars.
7. 5 minutes before readiness, pour in the vinegar and mix well so that it disperses evenly.
8. Arrange the salad in still hot jars, and cover with hot lids. Twist tightly and turn over, putting in a warm place, covering with a blanket.
Wait until the preservation has completely cooled down. Then put away in a cool place.
If any of the jars is not full, then you can store it in the refrigerator and eat as you like.
Here is such a simple recipe. Cook and eat healthy!
Korean-style spicy eggplant - the most delicious preparation for the winter
This is a very tasty option, from which all men are crazy. They eat this preparation with pleasure, as an appetizer at least for lunch, at least for dinner.
Here you can vary the degree of sharpness. I usually make a few jars of spicy snacks, just for men, and a few jars of just spicy, which all the guests at the festive table eat with pleasure.
Today, only one recipe is presented here, but in general I have one on this topic, come in, look and choose, maybe something will appeal to you more.
The calculation of the ingredients is given for 4 half-liter jars.
We will need:
- eggplant - 1 kg (about 5 - 6 pieces)
- Bulgarian pepper - 300 gr (2 - 3 pcs)
- carrots - 300 gr
- onion - 100 gr (1 - 2 pcs)
- garlic - 5 - 6 cloves
- red hot pepper - 0.5 - 1 pc (or to taste)
- salt - 2 tbsp. spoons (or to taste)
For marinade:
- vegetable oil - 80 ml
- vinegar 9% - 50 ml
- granulated sugar - 1 tbsp. a spoon
- salt - 1 teaspoon
- ground black pepper - 0.5 tsp
- red hot pepper - 0.5 tsp
- ground coriander - 1 teaspoon
- turmeric - 1 teaspoon
Cooking:
1. Prepare the marinade. To do this, lightly heat half the oil in a frying pan. It should be hot, but not too hot. Put in it red hot pepper, turmeric and half of the prepared coriander.
Mix immediately and hold on fire for no more than 5 seconds so that the spices do not burn out.
This will bring out all the spices. Immediately remove the pan from the heat, and leave the spices in it so that they give all their tastes and aromas to the oil.
2. In another bowl, mix salt, sugar, ground black pepper and the remaining coriander.
Mix the dry ingredients and add the second part of the oil and vinegar to them. Let it brew until the hot oil with spices has cooled.
Then we mix both components, and give them the opportunity to stand for 30 to 60 minutes.
3. In the meantime, the marinade is infused, let's prepare the vegetables. Immediately put water on the fire to heat up. You will need 2 liters. For each liter add 1 tbsp. a spoonful of salt, that is, a total of 2 spoons without a slide.
4. Cut the little blue ones into medium sticks with a side of 2.5 - 3 cm. When the water boils, send them all immediately to the pan. Cover it with a lid.
After the water boils again, cook for 10 minutes while stirring.
You do not need to let the water boil too much, otherwise the vegetables will lose their shape, and the appetizer will lose its appearance.
5. After the allotted time, throw the pieces into a colander and let all the water drain.
6. While cooking the blue ones, we have time to peel and grate the carrots for Korean salads. We need a long thin straw. You can grate it on such a grater quite quickly and simply.
7. Peel and cut the bell pepper into thin strips.
It will be very good if this vegetable is bright red, or orange, or, in extreme cases, yellow. This will add a bright color to the overall palette.
8. Cut the onion into half rings.
9. Chop the garlic either with a knife, or you can pass it through a press.
10. Put all the vegetables in a common basin, or a large saucepan.
Add crushed red pepper to it. Note that this treacherous pod can have varying degrees of bitterness. Therefore, it is better to add it to your liking.
11. Add the marinade to the chopped and chopped vegetables. And mix.
This must be done very carefully so that the vegetables retain their integrity.
12. Now we have two hours to rest or do other things. That is how long the appetizer will infuse. Every 30 - 40 minutes, it must be gently mixed so that all the ingredients are equally well marinated.
13. At this time, you can wash and sterilize the lids and jars.
14. And after a while, fill them with a ready-made snack. The same amount of marinade should fall into each of the jars. Do not fill the entire jar at once, fill it halfway, then lightly press with a spoon to release air bubbles. If they remain deep, then stick a knife along the edge of the wall and release them.
Then you can fill the containers with a snack to the top. Leave a space on top, about 1 cm, for the juice that will appear during sterilization.
15. As you already understood, we will sterilize the preservation. To do this, we will need a large saucepan and a piece of cheesecloth, which we will place on the bottom of the saucepan. Then put jars in it and pour hot water, but not boiling water. The water should reach the shoulders of the jar.
16. Bring the water in the pan to a boil, sterilize the jars in time, in accordance with their volume.
- half liter jars - 30 minutes
- 650 grams - 45 minutes
- liter - 1 hour
17. Then twist with a seaming machine and put in heat, turning the cans over and covering with a blanket. Leave in this position until completely cooled.
When this happens, immediately remove the preservation in a dark, cool place.
In winter, open the blank and eat with pleasure.
Salted pickled eggplants stuffed with carrots
This is an unusually delicious snack that leaves no one indifferent. Its peculiarity is that eggplants are pickled here, and this dish is prepared without vinegar.
The blue ones are simply boiled in salted water, and poured with brine.
It is prepared and easy to eat. And you can prepare such an appetizer for the winter. At the same time, it will need to be stored in the refrigerator, but not more than three months.
We will need:
- eggplant - 2 kg
- carrots - 4 pcs
- garlic - 10 cloves
- parsley - a bunch (large)
- ground black pepper - 2 teaspoons
For brine:
- water - 1 liter
- salt - 2 tbsp. spoons
Cooking:
1. Cut off the stem and tip of the vegetable on the other side, and make a deep longitudinal incision.
You should get a pocket, where the cut is only on one side, where we will place the filling. Do not cut the sides so that the juice from the filling does not subsequently flow into the brine.
2. Put a pot of water on the fire. You will need to pour 2 liters into it. After it boils, salt it by adding 60 g of salt and place the cut vegetables there. Cook at a boil for 5 minutes, constantly lowering the fruits deeper, using a slotted spoon.
If the fruits are very large, then you can cook a little longer, but not more than 7 minutes.
By themselves, they are light, so they will constantly float to the surface, and if they are not dipped into water and not turned over, then only the lower part will boil, and the upper one will remain rigid. This will not allow you to subsequently get a snack of the desired degree of softness and taste.
3. Chop parsley and garlic. Put them in a bowl.
4. Grate carrots on a coarse grater. You can use a regular grater for this, or you can use a special grater that is used to make Korean salads.
Put it in a bowl with already prepared ingredients, add pepper and mix. Let stand for a while so that the carrots release juice.
4. In the meantime, remove the boiled vegetables from the pan and let them cool completely. During this time, they will soften well, and the pulp in the middle will become quite soft.
5. Gently pushing the two halves apart, fill the inside with stuffing. Try to put it as much as possible so that it tastes better. It's okay if the filling comes out a little.
Put stuffed vegetables in a deep saucepan. If they are quite small in size, then you can put them simply in a three-liter jar.
You can lay them on a barrel, or with a cut side up, so that the brine soaks both the vegetables themselves and the filling sufficiently.
6. Prepare the brine. To do this, boil a liter of water with salt.
Then let it cool to room temperature. And then you can pour a snack. It should completely cover the prepared components.
Considering that the brine will cool down for a long time, it is possible to boil it at the very beginning of the whole process.
7. Press down on top of the appetizer with a suitable plate, which will be used as oppression. Leave for 24 hours at room temperature to ferment.
Then refrigerate for 2-3 days. And after that you can eat, laying out one at a time, or two at a time, and cutting them into pieces. This is a very tasty snack. Having prepared it once, then you will cook it every year.
You can store pickled eggplant in the refrigerator for up to 3 months. During this time, their taste will only improve. Over time, as they say, they "gain strength."
We start preparing such an appetizer as soon as eggplants start to be sold. We cook it all summer, keep it in the refrigerator and eat it when you want. And already from the last vegetables we make an appetizer for the winter. Of course, it does not stand for three months with us, at best it lasts for a month.
You can do more, but there is sorely not enough space in the refrigerator during the harvesting season.
Video on how to ferment salted stuffed eggplants in jars
This recipe is so loved in our family that we decided to make a video on this topic. So that you, dear readers, can prepare this delicious snack without any difficulty.
Having tried to cook it only once, then you will cook it every year, and even more than once.
The video was made specifically for this article, and I hope you enjoy it. After all, we are trying exclusively for you, so that everyone can cook delicious preparations and treat them to their friends and relatives.
If you haven't subscribed to our channel yet, please subscribe. We have a lot of interesting things!!!
Snack for the winter: little blue ones in bell pepper marinade
There are various marinades for your favorite vegetables. You can cook them very simply, or you can conjure them in the kitchen for a little longer, and as a result you get a very tasty dish that can be stored for the winter.
I already have relatively simple recipes for pickled blue ones on my blog that taste like mushrooms. If you want to cook these, then there are several recipes. And today the recipe is somewhat different, which is called with a twist.
Exit snacks three 750 gram jars.
We will need:
- eggplant - 2 kg
- bell pepper - 800 gr
- hot chili pepper - 1/3 pod
- garlic - 5 - 7 cloves
- sugar - 100 gr
- salt - 2 - 3 teaspoons
- vinegar 9% - 80 ml
- frying oil
Cooking:
1. Wash and dry blue ones. Cut into fairly large pieces. In fact, there are two ways of cutting, either in circles or in long thick sticks. I suggest in this case to use the second method of slicing.
But be sure to cut quite large. In this case, the appearance will be advantageous. All pieces will remain intact, and nothing will boil.
2. Put them all in a bowl and sprinkle with salt. For 2 kg of vegetables, it will be enough to pour 2 teaspoons.
You can mix everything together with your hands, or you can just shake the bowl vigorously several times, as if tossing the vegetables up. Thus, the salt will evenly disperse.
Leave to infuse for 45 minutes, and if the pieces are large, then an hour. During this time, they should soften slightly and release the juice, which we will later drain.
Someone believes that it is necessary to withstand blue ones in salt in order to remove bitterness. This is partly true, although I have already written on this topic above. But there is another benefit to this as well. So vegetables will take in less oil! Which is also important.
3. While our main vegetable will start juice, prepare the marinade. We will cook it on the basis of bell pepper. And I must tell you that it is very tasty.
Until I learned this method, I prepared a similar recipe exclusively in tomato sauce. But when I first made a filling of pepper, and even with hot pepper, then all my preference was given to just such options.
This fill is thicker and more saturated in terms of taste, and personally it bribes me when you need to make a choice. Pepper use a bright red color, the color in this case plays a role.
And so the fruits are cleaned of seeds and cut into convenient pieces that will need to be passed through a meat grinder.
4. Also clean the hot pepper from the seeds, which I still recommend adding to taste. The recipe gives an approximate amount. In this composition, the dressing will not be very sharp.
And prepare the garlic. It also gives an approximate number of cloves, if you like this component in salads and snacks, then you can add a little.
5. Twist the peppers and garlic through a meat grinder.
6. Pour vinegar into the mixture. We need 80 ml of 9% acid, it will be about 5 tablespoons, a little more (15 ml in a tablespoon). And then add sugar. Mix everything and leave the mixture to stand for a while.
7. In the meantime, fry our blue ones. Do not forget that you first need to drain the resulting juice from them and squeeze lightly.
8. We will fry in a frying pan in hot oil. You need to pour it little by little, and in case of shortage, top it up directly into the pan.
You will have to fry in several batches, since we have quite a lot of sticks. Our task is to achieve an even golden color, approximately the same as in the photo.
Put the already fried pieces on a plate so that the excess oil is glass.
9. We must have sterilized jars and lids in advance. Lay out the fried pieces and filling in layers, laying them quite tightly. Should be enough for about three jars.
10. This salad must be sterilized. According to the recipe that came to me, it is recommended to sterilize them for 15 minutes, but I play it safe and sterilize for 20 minutes. But if I have half a liter jars, then I spend time on sterilization, just 15 minutes.
Lids can be used in this case, and screw and twist.
11. Prepare a pot of hot water, but mind you, not boiling water! Line the bottom with a rag and put jars in it. The poured water should reach the shoulders of each of them.
Just close the lid, you can make one small turn if it is screwed.
12. After boiling, sterilize for the required amount of time, then take out each of the cans in turn and twist tightly.
13. Banks turn over and cover with something warm. Leave in this position until they are completely cool. Then you can store them in a dark, cool place.
Such an appetizer, or a salad, as you like to call this dish, can be either prepared for the winter or simply cooked to eat. It turns out incredibly tasty, and the jar is eaten literally in two meals.
And this is how the appetizer will look like if the blue ones are cut into circles.
If you have never cooked like this before, then try to make a half portion for a start, try it, you will definitely want to repeat it.
Video on how to cook eggplant in Armenian (Georgian) - Ajapsandali salad
Ajapsandali is the national dish of Georgia, Armenia, Abkhazia and Azerbaijan and is prepared in different parts of the Caucasus.
And now the recipe has spread, and according to it they prepare a dish in our country. There are various variations of its execution and we will consider one of them, in which the basis is given.
In addition, our topic today is preparations for the winter, and this recipe will just allow us to prepare an appetizer for this particular period of time.
In this case, we fried the vegetables, or you can pre-bake them from
The dish is very tasty. Be sure to cook it at least once, and the recipe will remain in your notebook for a long time.
Eggplant caviar with vegetables and tomato paste without vinegar and sterilization
Eggplant caviar, especially if you know how to cook it deliciously, can really become a real delicacy. Remember how in the movie "Ivan Vasilyevich Changes Profession" ?! Black and red caviar was in abundance, but our delicacy was only one spoonful ...
And you can cook it this way. I know several ways to cook it, but two main ones differ: when you twist all the vegetables in a meat grinder and cook, and the second is when you cut them into small cubes.
And personally, I prefer the second option. In this case, all the pieces turn out to be whole, and the dish is perceived both as caviar and as a salad. It is good both fresh and in preparations for the winter. This is the recipe I would like to bring to your attention.
We will need:
- eggplant - 2 kg
- zucchini - 1 kg
- onion - 1 kg
- Bulgarian pepper - 1 kg
- carrots - 500 gr
- tomato paste - 3 tbsp. spoons
- parsley - 1 bunch
- salt - 2 teaspoons
- sugar - 4 teaspoons
- vegetable oil for frying
Caviar can be cooked without zucchini, in this case, just add another kilogram of eggplant. You can also use fresh tomatoes instead of tomato paste. In this version, take them one kilogram.
Cooking:
1. I will not show cutting vegetables in the photo, it is all standard. Eggplant, zucchini and bell pepper cut into cubes, onion into thin half rings. Grate the carrots on a coarse grater.
2. Prepare a large bowl for frying and stewing and fry the onion in it first. When it becomes translucent add carrots. Steam until it is also soft.
You can pre-fry the vegetables in a pan, and only then put them in a large cooking basin.
And it's time to add pepper. Take it in a bright red color, in which case the caviar will turn out to be brighter and more appetizing.
3. Fry eggplant and zucchini separately in different pans in a small amount of oil until golden brown, they should also become softer.
4. Add both to a common pan or basin, depending on what you are cooking in.
5. Immediately add salt and sugar. First, use the amount given in the recipe. Then, when the vegetables give juice, you can try the liquid part and adjust the taste if necessary.
Salt may and will be needed, in the main recipe it is given a minimal amount.
6. Also add chopped parsley and tomato paste. Spread it chubby, with a slide, spoons. And only now you can mix everything gently.
7. After the mixture boils, you need to detect 30 minutes. This is how long our vegetables will be stewed over low heat. A strong boil should not be allowed, but a slight gurgle is welcome.
Be sure to check if there is enough salt. For lovers of more salty food, it can be added. Also, if you want to get caviar sharper, you can add black ground pepper 10 minutes before the end of cooking.
8. Arrange the finished caviar in sterilized jars and immediately tighten the lids boiled in boiling water. You don't need to sterilize it. Everything was fried and boiled enough, so extra heat treatment, and especially vinegar, is not required.
It turns out very tasty caviar, I advise you to cook!
Video on how to cook delicious eggplant caviar "Lick your fingers"
And here is another recipe for cooking eggplant caviar. She actually turns out "lick your fingers." Its difference from the previous one is that that all vegetables are pre-fried in a pan separately from each other, and then combined in one large bowl for further stewing.
This is my favorite recipe and I have been cooking it for 30 years.
Such caviar can be perceived both as an appetizer and as a salad. It is served on the festive table, and eaten just for breakfast. Spread it on bread, you can get a delicious sandwich. And drinking it with hot tea, you can feel a real taste pleasure!
So cook it and eat to your health!
Baked blue ones for freezer storage
If you like dishes from fresh blue ones, then this method of harvesting for the winter will definitely interest you. It is so simple that I will not paint it in the same detail as the previous options.
- Any number of vegetables cut into medium cubes and put on a greased baking sheet.
- Bake them for 40 minutes in the oven at 180 degrees. During this time, mix them with a spatula 2-3 times.
- Remove from oven and allow to cool completely.
- Arrange in packages, approximately 400 - 500 grams each.
- Remove to freezer for storage.
And it's all! In winter, taking out a bag, you can always cook your favorite dish, and your favorite vegetable will be as fresh.
There is another way in which whole vegetables are baked in the oven, or oven. Then they are cooled and the skin is peeled from them. After that, they should be cooled and squeezed thoroughly, you can briefly install a small oppression on them for this.
Then transfer to a bag and put in the freezer.
Dear friends, of course, there are a lot of recipes for preparing your favorite vegetable, and it’s simply not realistic to collect all of them in one article. But here are collected, although a few, but very interesting options, in my opinion - the best.
Those who cook according to them invariably keep them in their recipes, and next year at least a few jars, but they are prepared again.
Therefore, I hope that you will also like these cooking methods and stay in your home for a long time.
And in conclusion, I want to wish you a great harvesting season. Let everything you cook be perfectly stored and make your family happy at winter lunches and dinners. And it won’t be otherwise, because in each of the jars there will be not only vegetables, but also a particle of a sunny warm summer!
Bon Appetit!
Filling Ingredients:
5 liters of water, 1 stack. salt, 15 tbsp. 9% vinegar, parsley, allspice peas, bay leaf - to taste.
Cooking:
Prepare the brine for pouring: boil water, dissolve salt in it, boil for a minute or two, add vinegar. Dip whole strong eggplants without tails into boiling brine (1.5 kg of salt per 10 liters of water) and boil them, turning over, for 3-5 minutes.
Put spices in sterilized jars, put hot eggplants on top and pour boiling brine over. Roll up.
These eggplants can be the basis for any winter salad.
Eggplant stuffed with vegetables
Ingredients:
5 kg of eggplant (10 cm long), 2 carrots, 1-2 sweet peppers, 10-15 garlic cloves, 1 bunch of cilantro, 1 bunch of dill, ½ bunch of parsley, 1-2 celery stalks, 2 liters of water, 1 liter 6% vinegar, 100 g salt, 100 g sugar, spices - to taste.
Cooking:
Cut the eggplant lengthwise, remove the core. Blanch the peeled eggplants in boiling water for 2-3 minutes. Grind vegetables and herbs, mix, salt, pepper, add spices to taste. Stuff eggplants, place in jars and pour boiling marinade over (carefully!). Roll up, turn over, wrap up.
Eggplant appetizer "Original"
Ingredients:
5 kg of eggplant, 1 kg of sweet pepper, 300 g of garlic, 1 bunch of dill or parsley, 200 ml of 9% vinegar, 100 g of sugar, 3-5 pods of hot pepper, vegetable oil for frying, salt.
Cooking:
Cut the eggplant into circles about 2 cm thick. Place on a flat dish and salt, leave for half an hour to let the juice flow. Pass pepper, garlic and herbs through a meat grinder or chop with a blender, add vinegar and sugar. Stir with a wooden spoon until the sugar dissolves. Lightly squeeze the eggplant and fry in vegetable oil on both sides. Remove each piece immediately from the pan with a fork, dip in a mixture of peppers and lay in layers in sterilized jars. When all the jars are full, cover them with lids and set to sterilize for 15 minutes. Roll up.
Eggplant in tomato sauce
Ingredients:
2 kg of eggplant, 1 kg of onion, 300 g of carrots, 1 kg of sweet green pepper, 200 ml of vegetable oil, 1 liter of freshly squeezed tomato juice with pulp or diluted tomato paste, herbs, garlic, ground paprika, salt, bay leaf - to taste.
Cooking:
Cut the eggplant into circles 1.5 cm thick, pour in salted water (1 tbsp salt for 1 liter of water) and leave for 1 hour. Then drain the water, squeeze the eggplants lightly and dry them on a towel. Fry each circle in browning vegetable masledo. Cut the onion into half rings, grate the carrots on a coarse grater, cut the pepper into strips. Stew vegetables in vegetable oil for 5-6 minutes, pour in tomato juice and simmer over medium heat for 10 minutes. Salt, pepper, add spices to taste, simmer for another 5 minutes. Put bay leaves on the bottom of sterilized jars, parsley and dill sprigs and lay eggplant in layers, pouring 3 tbsp each layer. stewed vegetable mass. Lightly compact each layer with a spoon. Pour the dressing on top and set to sterilize for 10-15 minutes. Roll up.
Pickled eggplant stuffed with cabbage and carrots
Ingredients:
5 kg of eggplant, 500 g of cabbage, 250 g of carrots, 500 g of onions, 150 g of herbs, 150 ml of vegetable oil.
Cooking:
Chop greens, carrots and onions and sauté everything together in vegetable oil. Finely chop the cabbage, pour boiling water over it and leave it in it until it cools. Then drain the water, squeeze the cabbage and combine with browned vegetables. Salt. Pour small eggplants with boiling salted water (1 tablespoon of salt per 1 liter of water) and cook for no longer than 3-5 minutes. Don't digest! Drain the water, cool the eggplant, cut lengthwise and stuff with minced vegetables. Place tightly in a pickling container, cover with a clean cloth, put a wooden circle on top, and oppression on it. If no juice appears on the surface the next day, the load should be increased. Refrigerate for fermentation and storage.
eggplant sauce
Ingredients:
2 kg of eggplant, 1 kg of tomatoes, 500 g of onion, 500 g of parsley root, 100 g of vegetable oil, 25 g of salt.
Cooking:
Cut the eggplant lengthwise into 2 pieces and soak in salted water. Chop the onion, peel the parsley roots and grate on a coarse grater, cut the tomatoes into small pieces. On a clean deep baking sheet, lay the vegetables in layers: onion, parsley, eggplant and tomatoes on top. Put in a preheated oven, bring to a boil and simmer for 20-25 minutes. Arrange hot in sterilized jars and roll up.
Eggplant appetizer with beans
Ingredients:
2 kg of eggplant, 500 g of boiled beans, 1.5 kg of tomatoes, 500 g of carrots, 500 g of sweet pepper, 2 heads of garlic, 100 ml of 6-9% vinegar, 1? st.l. sugar, 500 ml vegetable oil, salt, pepper, spices.
Cooking:
Cut the eggplant into cubes, grate the carrots on a coarse grater, chop the pepper finely, pass the tomatoes through a meat grinder along with garlic. Combine all the vegetables in a saucepan, put the beans, add vinegar, sugar, salt and vegetable oil. Put on fire, bring to a boil, reduce heat and cook, stirring, 40 minutes. Arrange hot in sterilized jars, roll up.
Roasted eggplant caviar
Ingredients:
3 kg of eggplant, 1 kg of onion, 3 heads of garlic, 500 g of parsley, 2 stacks. vegetable oil, 3 tbsp. lemon juice, salt, sugar, pepper.
Cooking:
Brush mature eggplants with oil and roast in the oven until tender, turning several times. When the skin begins to burst, cool the eggplant slightly, remove the skin and remove the stalks. Chop the flesh with a knife. Chop the onion, squeeze the garlic through a press, finely chop the greens. Mix everything with the eggplant mass, pour in the oil and lemon juice, add sugar, salt and pepper. Mix thoroughly and pack in clean 1-liter jars. Leave to pasteurize for 40-50 minutes at 90°C. Roll up.
Eggplant caviar in Zaporozhye
Ingredients:
5 kg of eggplant, 500 g of carrots, 300 g of tomato paste, 300 g of onion, 100 g of celery root, 100 g of parsley root, 1 bunch of celery greens, 40 g of sugar, 500 ml of vegetable oil, 75 g of salt, 1 tbsp. vinegar essence.
Cooking:
Cut the eggplant into slices 2 cm thick and fry in vegetable oil. Cut the onion into rings and also fry until transparent. Cut carrots, celery root and parsley into strips and stew in vegetable oil until soft. Pass all vegetables through a meat grinder, add tomato paste, spices and herbs and put on fire. Warm up the whole mass, stirring, and place in sterilized 700-gram jars. Put on sterilization for 15 minutes, then add ¼ tsp. on each bank and roll up.
Eggplant caviar
Ingredients:
3.5 kg of eggplant, 3.5 kg of tomatoes, 2 kg of sweet pepper, 1.5 kg of carrots, 1.5 kg of onions, 300 g of garlic, 3-4 tbsp. salt, 1 tbsp. 70% vinegar, vegetable oil.
Cooking:
Cut the eggplant into cubes, grate the carrots on a coarse grater, chop the onion, cut the sweet pepper into cubes. Fry all the vegetables separately in vegetable oil and put in an enamel bowl. Chop the tomatoes with a blender or pass through a meat grinder and add to the vegetables. Salt, put on fire and cook for 40 minutes after boiling. At the end of cooking, add garlic and vinegar passed through a press. Arrange hot caviar in sterilized jars and roll up.
Heh from eggplant
Ingredients:
5 kg of eggplant, 600 g of onion, 600 g of sweet pepper, 200 g of garlic, 200 ml of 9% vinegar, 3 handfuls of salt, vegetable oil for frying.
Cooking:
Cut the skin off the eggplants and cut them into strips. Put them in a deep bowl, mix with salt and leave for 5 hours. Stir occasionally. Then squeeze and fry in vegetable oil. Cut the onion and pepper into strips, squeeze the garlic through a press. Combine with eggplant and pour vinegar. Sort by banks. Roll up.
Eggplant "Like Mushrooms"
Ingredients:
7 kg of eggplant, 350 g of salt, 5 l of water, 300 ml of 9% vinegar, 30 peppercorns, 5 bay leaves, garlic, vegetable oil.
Cooking:
Peel the eggplant and cut into cubes. Mix with salt and leave for 2 hours. Boil in water with the addition of vinegar for 7-8 minutes, drain the water and put the eggplant under pressure overnight. Add vegetable oil to taste, chopped garlic, place in sterilized jars and roll up. Before serving, drain the brine from the eggplants and fry in vegetable oil with onions until browned.
Eggplant with vegetables and cabbage
Ingredients:
5 kg of eggplant, 1 kg of cabbage, 1 kg of carrots, 9 pieces of sweet pepper, 200-300 g of garlic, 1.5 tbsp. salt, 200 g sugar, 300 ml 6% vinegar, 500 ml vegetable oil, herbs, pepper - to taste.
Cooking:
Dissolve 200 g of salt in 6 ml of water and boil. Cut the eggplant into strips and boil in boiling brine for 10 minutes. Chop the cabbage into long strips, grate the carrots for Korean carrots, cut the pepper into long strips, chop the garlic and herbs. Mix boiled eggplant with vegetables, add salt, sugar, oil and vinegar, mix and refrigerate for 2 days. Then spread the mixture in sterilized jars and set to sterilize for 20-25 minutes. Roll up.
Saute
Ingredients:
2 kg eggplant, 1 kg tomato, 400 g onion, 4-5 pcs. carrots, 4-5 sweet peppers, 3-5 cloves of garlic, 1/2 stack. sugar, 2 tbsp. salt, bay leaf, parsley, black peppercorns, vegetable oil.
Cooking:
Cut the eggplant into cubes, chop the onion, cut the tomatoes into slices, cut the carrots into strips, pepper into rings, chop the greens. Sprinkle the tomatoes and bell peppers with salt and leave for a while to release their juice. Pour vegetable oil into a saucepan and put vegetables in it in layers along with juice: tomatoes, onions, eggplants, carrots, sweet peppers, parsley. Add spices and simmer for 40 minutes. Stir occasionally. 2-3 minutes before the end of the stew, add chopped garlic. Roll up.
