Eggplants for the winter

Eggplants for the winter are a popular and beloved snack, without which not a single feast is complete. Not a single recipe from the selection will cause any difficulties. This is a big advantage – culinary masterpieces emerge from simple ingredients. Choose the appropriate recipe and bring it to life.

Finger-licking eggplant caviar for the winter

Finger-licking eggplant caviar for the winter is a treat that hits the heart the first time. Anyone can prepare a snack. A set of vegetables can easily be found in supermarkets, and during the season you can purchase homemade products. I make preparations from my own grown vegetables. It turns out much tastier this way.

1. 
   How to prepare a delicious eggplant appetizer for the winter? After washing and drying the eggplants, peel off the skin and cut into cubes.
2. 
   Having heated half the vegetable oil, unload the slices into the frying pan. Fry quickly.
3. 
   After peeling the carrots and onions, chop the onion into cubes and the carrots using a grater.
4. 
   Before frying, unload the carrots and onions and add the remaining vegetable oil.
5. 
   Wash the tomatoes and puree in a blender. After frying the vegetables, pour in the tomato mixture. Season with salt, granulated sugar and chopped garlic.
6. 
   Having combined the ingredients, simmer for half an hour. Pour in vinegar, heat the caviar and turn off the heat.
7. 
   Rinse the jars and sterilize them in the microwave. Boil the lids. Fill clean jars with aromatic caviar.
8. 
   Seal with screw caps.
9. 
   After cooling the workpiece under the blanket, we put the seaming away for storage in the pantry. We enjoy the snack. Bon appetit!

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

Mother-in-law's eggplant tongue for the winter is intended for lovers of savory snacks. The preparation comes out quite spicy and is not suitable for everyone. But this is the highlight of the snack. By changing the amount of ingredients, the seaming will lose its uniqueness.

Cooking time – 1 hour 30 minutes

Cooking time - 10 min.

Portions – 6

Ingredients:

• Eggplants – 4 kg.
• Tomatoes – 10 pcs.
• Bell pepper – 10 pcs.
• Hot pepper – 3-5 pcs.
• Garlic – 5 heads.
• Vegetable oil – 1 cup (200 ml.)
• Salt – 2 tbsp.
• Granulated sugar – 1 cup. (200 ml.)
• Vinegar 9% – 150 gr.

Cooking process:

Step 1. After rinsing the eggplants, remove the stems.

Step 2. Divide the “blue” ones into fairly thick nickels.

Step 3. Place the slices into a container and sprinkle with rock salt. After stirring, leave for 30 minutes. Afterwards, we wash off the bitterness and dry it on napkins or squeeze it out with our hands.

Step 4. Rinse two types of peppers. Dividing lengthwise, remove the cores. We cut randomly.

Step 5.We divide the garlic heads into cloves and peel them.

Step 6. Select fleshy tomatoes. Scald the washed tomatoes with boiling water, transfer them to cold water and peel off the skin.

Step 7. Grind all the vegetables except eggplants with a meat grinder (or use a food processor).

Step 8. Place the fragrant mixture into a saucepan and boil, adding vegetable oil and vinegar. Season with salt and sugar.

Step 9. Place eggplants into the boiling mixture. After stirring, boil for half an hour.

Step 10. Place the washed jars over steam and sterilize. Boil the lids separately. Having protected ourselves with oven mitts, we fill dry sterile jars with the spicy snack. We close them with a seaming machine or screw caps. Turning the rolls upside down, cover them with a warm blanket and wait for them to cool.

Step 11. Having cooled the snack completely, move the jars to cold storage. Bon appetit!

Korean-style eggplants for the winter

Korean-style eggplants for the winter are prepared quickly and easily. Vegetables are practically not amenable to heat treatment, so the snack requires sterilization. But there are no difficulties here. The aromatic salad is moderately spicy, and the vegetables retain a pleasant crispness.

Cooking time – 40 min.

Cooking time - 15 minutes.

Portions – 10

Ingredients:

• Eggplants – 1 kg.
• Bell pepper – 200 gr.
• Onions – 200 gr.
• Carrots – 200 gr.
• Garlic – 7-8 cloves.
• Vegetable oil – 80 ml.
• Salt – 3 tbsp.
• Granulated sugar – 1.5 tbsp.
• Vinegar 9% – 30 ml.
• Korean spicy seasoning for carrots – 1 tbsp.

Cooking process:

Step 1. First of all, rinse the jars with soda or detergent. Place over steam, in the microwave or in the oven and sterilize.

Step 2. After washing the “little blue” ones, cut off the ends and cut into strips.

Step 3.Using a vegetable peeler, cut the skin off the carrots and then grate them using a Korean carrot grater.

Step 4. After rinsing the pepper, remove the insides and cut into strips.

Step 5. Chop the peeled onion into thin quarters.

Step 6. Place the eggplants in a container and sprinkle with two tablespoons of salt. Pour in 2 liters of boiling water. After stirring, place the weight and let stand for 15 minutes.

Step 7. Place the rest of the cuttings in a bowl, season with chopped garlic and combine the ingredients.

Step 8. After straining the eggplants, squeeze out the liquid.

Step 9. Place the eggplants in a large bowl and add the vegetables.

Step 10. Season with vegetable oil and vinegar. Salt and add sugar. Stir the ingredients.

Step 11. Place the salad in a heat-resistant container and wait for it to boil.

Step 12. Add Korean carrot seasoning. After mixing, taste and, if necessary, adjust the taste with spices.

Step 13. Simmer for 10 minutes.

Step 14. Fill dry jars with snacks, tamping the contents a little.

Step 15. Cover with a lid and place in a pan with water to sterilize. Boil for 18-25 minutes depending on the volume of the jar.

Step 16. Carefully remove the workpiece with oven mitts and thoroughly seal the seals. Cool by turning upside down and covering with a towel. Then we put it away for storage.

Step 17. In winter, enjoy a fragrant snack. Bon appetit!

Awesome eggplants in adjika for the winter - a golden preparation recipe

Awesome eggplants in adjika for the winter - the golden preparation recipe is easier to execute than it might seem at first glance. A rich and bright appetizer will diversify the usual menu. The salad is ideal with boiled potatoes or pasta. Zakatka is used as an independent snack or it is part of amazing dishes.

Cooking time – 1 hour 30 minutes

Cooking time - 30 min.

Portions – 10

Ingredients:

• Eggplants – 2 kg.
• Tomatoes – 2 kg.
• Bell pepper – 1 kg.
• Hot pepper – 1-2 pcs.
• Garlic – 3 heads.
• Vegetable oil – 200 ml.
• Salt – 3 tbsp.
• Granulated sugar – 250 gr.
• Wine vinegar – 100 ml.
• Spices - to taste.

Cooking process:

Step 1. Weigh out the ingredients. Having rinsed the vegetables and peeled the garlic cloves, we move on to the entertaining process. We place the washed jars over steam and warm them up, sterilize the lids in the usual way.

Step 2. After peeling the tomatoes, unload them into the chopper. We remove the bell pepper and hot capsicum from the core and, together with the garlic, add it to the tomatoes, punch everything until smooth. You can grind food through a meat grinder.

Step 3. Pour the fragrant mass into a basin or other thick-walled heat-resistant container. Season with vegetable oil. Salt and add sugar. Place on the stove and boil for 15 minutes.

Step 4. Cut the “blue ones” into cubes.

Step 5. Place the slices in boiling hot sauce. After stirring and boiling, cook for 20 minutes.

Step 6. Add a preservative (replace wine vinegar with an alternative acid if desired) and boil for another 7 minutes. We taste and balance the taste with spices at our discretion.

Step 7. To avoid getting burned, take some oven mitts. Place the boiling snack in clean, sterile jars, screw on the lids, or use a seaming machine.

Step 8. Having turned the workpieces over and covered them with a blanket, wait for them to cool completely. We move the seams to the pantry. Zakatki are stored for quite a long time, but usually do not stagnate, as they are very popular. When you want something savory, uncork the jar and enjoy the snack. Bon appetit!

Preparing eggplant in Georgian style

Preparing Georgian eggplant will take no more than half an hour. The indescribable aroma and amazing taste will be appreciated by lovers of savory snacks. Due to its ease of execution, rolling takes first place in the ranking of winter preparations. The appetizer will complement any dish, adding zest.

Cooking time - 30 min.

Cooking time - 10 min.

Portions – 1

Ingredients:

• Eggplants – 3 kg.
• Sweet pepper – 6 pcs.
• Chili pepper – 4 pcs.
• Garlic – 200 gr.
• Vegetable oil – 100 ml.
• Salt – 2 tbsp.
• Granulated sugar – 1 tbsp. (200 ml.)
• Vinegar 9% – 100 ml.

Cooking process:

Step 1. After washing the “little blue ones” and dividing them into segments, add salt. Let it sit to draw out the characteristic bitterness. We wash the jars in a soda solution or with detergent and rinse with running water. Sterilize over steam or in the oven. Scald the lids.

Step 2. Rinse both types of peppers. We remove the bell pepper from the insides. Grind the peppers and previously peeled garlic through a meat grinder. A blender or food processor is suitable for grinding.

Step 3. Pour the ground vegetables into a bowl. Season with vegetable oil and vinegar. Season with salt and sugar. Boil the dressing.

Step 4. Wash off the released bitterness and remaining salt from the eggplants. Place them in boiling water and blanch for 5 minutes. Squeeze out moisture.

Step 5. Take a larger container. Fold the “blue ones” and pour boiling hot sauce over them, boil for 5 minutes.

Step 6. Fill the jars with the savory snack and seal with screw caps. Cool the rolls under a blanket by turning the rolled pieces over. We move it to storage. This spicy appetizer will add some flavor to any meal. Bon appetit!

Eggplant salad for the winter “You'll lick your fingers”

The finger-licking eggplant salad for the winter is ideal for a delicious meal. A hearty appetizer that will harmoniously complement any side dish. The salad will seem unusual due to the use of minced meat in the preparation of winter preparations. If you like experiments, take the dish into service. The name is completely justified!

Cooking time – 1 hour 30 minutes

Cooking time - 15 minutes.

Portions – 2

Ingredients:

• Eggplants – 8 pcs.
• Tomatoes – 3 kg.
• Onions – 300 gr.
• Minced meat – 300 gr.
• Vegetable oil – 1 tbsp. (200 ml.)
• Salt – 2 tbsp.
• Granulated sugar – 4 tbsp.

Cooking process:

Step 1. After rinsing the eggplants, cut them into not too thick nickels. Unload into saline solution and wait half an hour. After which, rinse and squeeze or blot with napkins.

Step 2. Having heated an oiled frying pan, brown the “little blue ones”.

Step 3. After rinsing the tomatoes, divide them into segments. Twist through a meat grinder. Place the tomato mass on the stove and boil for half an hour, seasoned with vegetable oil, salt and granulated sugar.

Step 4. Having peeled the onion from the colored layer and chopped it as you like, add it to the frying pan in which you fried the eggplants. Sauté it, adding oil if necessary.

Step 5. Add the stewed onion to the tomato sauce and add minced meat (poultry or meat). After stirring, cook until thickened for 15 minutes. While the sauce is ready, prepare the jars.

Step 6. Having sterilized the washed jars, fill them with eggplants and tomato-meat sauce, alternating them. We tighten the blanks with screw caps or roll them with a wrench. Turn over and cool under a blanket. We put the seams in the cold for storage. Bon appetit!

Eggplants are like mushrooms for the winter - the best recipe

Eggplants are like mushrooms for the winter - the best recipe I have ever prepared.The fragrant preparation is as similar in taste to mushrooms as possible. The salad turns out very appetizing and is prepared in a fairly easy way, but it takes some time. Prepare and surprise your loved ones!

Cooking time – 1 hour 00 minutes

Cooking time - 20 minutes.

Portions – 5

Ingredients:

• Eggplants – 1.5 kg.
• Dill umbrellas – 30 gr.
• Water – 2 l.
• Garlic – 200 gr.
• Vegetable oil – 150 ml.
• Salt – 5 tbsp.
• Granulated sugar – 4 tbsp.
• Vinegar 9% – 2 tbsp.

Cooking process:

Step 1. Measure out the amount of products in accordance with the recipe.

Step 2. Peel the skin from the “little blue ones”, after rinsing and drying them. Cut them into nickels no thicker than 1 centimeter.

Step 3. In cold water, dilute a tablespoon of the total amount of salt and unload the peeled and chopped eggplants. After an hour, strain through a sieve and wipe with napkins.

Step 4. Coat a hot frying pan with vegetable oil. Brown the preparations.

Step 5. After peeling the garlic cloves, rinse and cut into slices. After going through the dill umbrellas, we wash them.

Step 6. In a spacious container, assemble the workpiece, alternating rosy eggplants with garlic petals and dill umbrellas.

Step 7. Separately prepare the marinade. In a saucepan, combine the remaining salt, granulated sugar and vinegar. Fill with water. After stirring, boil the marinade.

Step 8. Pour the boiling marinade over the workpiece. We place oppression on top. Leave to marinate for 2-3 hours. Then put it in the cold and leave it for a day.

Step 9. After thoroughly rinsing the small jars, place them in a cold oven and heat them for 20 minutes to 150 degrees. Screw caps are boiled and dried. Fill sterile jars with appetizer and add marinade. Seal and store in a cool place. Bon appetit!

Fried eggplants for the winter

Fried eggplants for the winter are a simple treat that will add bright colors to an ordinary menu. The appetizer will perfectly complement potatoes prepared in any way. A savory dish leaves behind only positive emotions. Anyone can prepare a fragrant snack.

Cooking time - 30 min.

Cooking time - 10 min.

Portions – 3

Ingredients:

For one half-liter jar:

• Eggplants – 2 pcs.
• Bell pepper – 1 pc.
• Garlic – 5-7 cloves.
• Vegetable oil – 60 ml.
• Salt – 0.5 tsp.
• Vinegar 9% – 1 tbsp.

Cooking process:

Step 1. Having compiled the ingredients, we move on to the exciting process.

Step 2. After washing the eggplants, remove the skin and cut as shown in the photo.

Step 3. Place the eggplants in a hot frying pan with vegetable oil and sprinkle with salt.

Step 4. Fry until golden brown.

Step 5. After rinsing the sweet pepper, remove it from the seed box and finely chop it. After peeling the garlic cloves, chop them into cubes.

Step 6. Place the slices in a bowl and pour vegetable oil over it.

Step 7. Add vinegar and mix the ingredients.

Step 8. Wash the jars of soda and sterilize over steam or in the microwave. Pour boiling water over the lids. Place fried eggplants at the bottom of the jars.

Step 9. Pour over the dressing.

Step 10. Alternating fried eggplants with filling, fill the jars.

Step 11. Covering the rolls with lids, place them in a pan on a stand. Fill the pan with water up to the hangers of the cans and sterilize for 10 minutes after boiling. Then we seal the blanks. Turn the rolls over and cool them under a blanket. Afterwards we put it in the pantry. Bon appetit!

Eggplant lecho for the winter

Eggplant lecho for the winter is an appetizer that is unlikely to surprise anyone. But I still think it’s useful to remind you about this dish.Lecho comes with a rich tomato flavor. The preparation complements lunches well and is suitable for those who are fasting. It’s easy to prepare and comes out on a budget.

Cooking time – 2 hours 00 minutes

Cooking time - 30 min.

Portions – 5

Ingredients:

• Eggplants – 1.5 kg.
• Tomatoes – 3 kg.
• Bell pepper – 1.5 kg.
• Vegetable oil – 0.5 tbsp.
• Salt – 2 tbsp. no slide
• Granulated sugar – 0.5 tbsp. (200 ml.)
• Vinegar 9% – 3 tbsp.

Cooking process:

Step 1. Wash and dry the tomatoes. We divide the fruits into segments.

Step 2. Rinse the juicy sweet peppers. Cutting it lengthwise, we take out the insides.

Step 3. Wash the “little blue” ones, wipe them dry and cut into slices of a convenient size.

Step 4. Grind the tomatoes until smooth.

Step 5. Boil the tomato mass. Reducing the heat, simmer for half an hour. Salt and sugar the boiled filling. Season with vegetable oil and cook for half an hour.

Step 6. Cut the peppers into squares, eggplants into slices. Place the chopped sweet peppers and eggplants in the tomato sauce. After boiling, cook for half an hour, at the end add vinegar, stir the lecho and turn off the heat..

Step 7. After rinsing the jars and lids, place them in a cold oven. Having set 150 degrees, sterilize for 15 minutes.

Step 8. Fill the sterilized containers with boiling stock and screw on dry lids. Turn the rolls over and cool under a blanket. We move the workpieces to the basement. Bon appetit!

Pickled eggplants for the winter

Pickled eggplants for the winter are a piquant preparation that will captivate absolutely everyone with its unusual smell. Spices add zest to the dish. Without exaggerating, any housewife can pickle eggplants without any problems. Spicy roll diversifies the menu, adding a twist to ordinary home-cooked food.

Cooking time – 45 min.

Cooking time – 25 min.

Portions – 4

Ingredients:

• Eggplants – 1 kg.
• Onions – 300 gr.
• Chili pepper – 1 pc.
• Garlic – 4 cloves.
• Bay leaf – 4 pcs.
• Black peppercorns – 12 pcs.
• Allspice peas – 4 pcs.
• Cloves – 4 pcs.
• Dill seeds – 2 tbsp.
• Salt - to taste.

Marinade:

• Vegetable oil – 4 tbsp.
• Salt – 2 tbsp.
• Granulated sugar – 5-6 tbsp.
• Apple vinegar/9% – 200 ml./130 ml.
• Water – 2 l.

Cooking process:

Step 1. After rinsing and dividing the “little ones” lengthwise, cut into slices. Place in a bowl and sprinkle with coarse salt. After stirring, let stand for 20 minutes. Salt will draw out the bitterness characteristic of eggplants.

Step 2. Thoroughly washed containers for workpieces (for this we use a soda solution or detergent), heat them in a water bath or heat them in the oven or microwave. Place the spices listed in the recipe into each container. Thanks to the spices, the roll takes on an unforgettable aroma.

Step 3. After boiling water, pour salt and granulated sugar into it. Season with vegetable oil and vinegar (choose any preservative - apple or 9%). Bring the marinade to intense boiling and reduce the flame.

Step 4. Peel the onion from the colored layer and cut into half rings or quarters. Finely chop the chili pepper, if desired, after removing the seeds. After washing off the remaining salt from the eggplants and squeezing them out of the moisture, dump them into the boiling pot. Having boiled the contents, continue cooking.

Step 5. After 5 minutes, add the onion and chili pepper. Cook until the first bubbles form so that the vegetables remain crispy. Place a colander on an empty container and drain the eggplants. After peeling the garlic, cut into thin slices and place in jars. For spicy connoisseurs, we increase the amount of garlic and chili pepper according to taste preferences.

Step 6.Fill the containers with eggplants, onions and peppers, pressing lightly. We boil the marinade again and distribute it among the jars. We heat the lids with boiling water. We cover the jars with them and seal them with a seamer or screw lids. Let cool by turning the rolls over and wrapping them in a warm blanket.

Step 7. After cooling, we put the preservation away for storage in the pantry or basement. When you want a spicy snack, open the preparation and enjoy. We supplement it with boiled potatoes, fish, meat or poultry. We eat with appetite and pleasure. Bon appetit!