Eggplant salad for the winter

Eggplant salad for the winter is a very tasty way to prepare “blue” vegetables. Eggplants are healthy vegetables, but ripe fruits do not last very long. To prevent eggplants from going to waste, you can make delicious winter salads from them. Such a spicy and aromatic snack will always come in handy on the table.

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

A simple and quick finger-licking eggplant salad that will delight you. It can be eaten alone with bread or served with pasta and meat.

Cooking time: 40 min.

Cooking time: 25 min.

Servings: 6.

1. 
   How to prepare a delicious eggplant salad for the winter “You will lick your fingers”? Pour water into a saucepan, add vinegar and salt, put on fire, bring the liquid to a boil.
2. 
   Wash the eggplants and cut off the peel, cut the vegetables into cubes 2 centimeters thick.Place the eggplants in the boiling marinade and cook for 5 minutes. Then drain the vegetables in a colander and cool them.
3. 
   Wash the dill and finely chop it with a knife.
4. 
   In a convenient container, mix dill, eggplant and sunflower oil. Place the salad in dry sterilized jars, seal them tightly and store them in the refrigerator.

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The most delicious eggplant salad “Mother-in-law’s tongue”

Just by the name you can understand what the dish will be like. According to the recipe, the vegetables should be cut into long layers and the salad will taste very spicy, like mother-in-law’s tongue. The most popular version of this preparation is made from eggplant.

Cooking time: 2 hours.

Cooking time: 50 min.

Servings: 6-8.

Ingredients:

Eggplants – 3 kg.

Tomatoes – 2 kg.

Garlic – 1 tbsp.

Sweet pepper – 1 kg.

Hot pepper – 5 pcs.

Vinegar 9% – 100 ml.

Sunflower oil – 5-6 tbsp.

Sugar – 4 tbsp.

Salt – 1.5-2 tbsp.

Cooking process:

Step 1. Wash the eggplants and cut them into slices crosswise or slices diagonally. Place the vegetables in a deep bowl, add a little salt and leave for 1-1.5 hours until the bitterness comes out.

Step 2. The tomatoes should be ripe and fleshy to get more juice. Wash the tomatoes and cut into quarters.

Step 3. Wash the sweet peppers, remove membranes and seeds, and cut the flesh into strips. Wash the hot peppers, remove seeds; it is better to use gloves when processing them.

Step 4. Peel the garlic and wash it. Place tomatoes, peppers and garlic in a blender bowl and chop. You can also mince vegetables.

Step 5. Pour the vegetable mass into a saucepan, add salt, sugar, put on the fire and stirring until it boils, then cook for 5 minutes. At the end of cooking, add vinegar and remove the pan from the heat.

Step 6.Fry the eggplants in sunflower oil on both sides.

Step 7. Place eggplant slices in dry, sterilized jars, pouring the spicy dressing over them. Pour a tablespoon of sunflower oil on top of each jar so that there is no air left under the lid. Seal the jars with lids. The delicious spicy snack is ready, store it in a cool place.

Bon appetit!

Classic recipe for “Ten” salad

Another option for a delicious vegetable snack that you can safely add to your recipe box. In addition, it is very easy to remember the amount of ingredients needed - just remember the name of the salad.

Cooking time: 90 min.

Cooking time: 40 min.

Servings: 4.

Ingredients:

Eggplants – 10 pcs.

Bell pepper – 10 pcs.

Onions – 10 pcs.

Carrots – 10 pcs.

Tomatoes – 10 pcs.

Salt – 2 tbsp.

Sunflower oil – 200 ml.

Sugar – 1 tbsp.

Vinegar 9% – 100 ml.

Allspice peas – 10 pcs.

Bay leaf – 2 pcs.

Ground red pepper – 0.5 tsp.

Ground black pepper – 0.5 tsp.

Cooking process:

Step 1. Prepare the pan in which the salad will be cooked. Wash the vegetables. Peel the carrots, cut into slices and place on the bottom of the pan. Sprinkle this and each subsequent layer of vegetables with spices, salt and sugar.

Step 2. Cut the eggplants into slices and place them in the pan in the next layer after the carrots.

Step 3. Peel the bell pepper from partitions and seeds, cut into strips, place it on top of the eggplants. Peel the onion, cut into half rings and place it on the bell pepper.

Step 4. Place the tomato slices as the last layer. Pour in sunflower oil and place the pan on the fire. Bring the salad to a boil, cook for 10 minutes, then reduce the heat and continue to simmer for 30-50 minutes.Finally, pour in the vinegar and remove the pan from the heat.

Step 5. Place the “Ten” salad in dry sterilized jars and roll up the lids. Wrap the rolls in a warm blanket and leave until completely cool, then transfer to a cool place for storage.

Bon appetit!

Eggplant salad with sweet peppers and tomatoes

Eggplants, sweet bell peppers and tomatoes go well in salads. Roll up a couple of cans of this wonderful snack and in winter you can easily solve the problem of a side dish for meat dishes.

Cooking time: 60 min.

Cooking time: 30 min.

Servings: 6.

Ingredients:

Eggplants – 6-8 pcs.

Tomatoes – 3-5 pcs.

Bell pepper – 8-10 pcs.

Garlic – 6 teeth.

Parsley – 50 gr.

Cilantro – 50 gr.

Sugar – 1 tbsp.

Sunflower oil – 1 tbsp.

Salt – 1.5 tbsp.

Black pepper – 0.5 tsp.

Hot pepper – 1 pc.

Vinegar 9% – 100 ml.

Cooking process:

Step 1. Wash vegetables and herbs well. Pass the tomatoes through a meat grinder.

Step 2. Peel the eggplants, cut them in half, place them in a bowl and cover them with salt for 15-20 minutes to remove the bitterness. Then rinse with water and cut into cubes. Cut the bell pepper into strips. Peel the hot pepper from the seeds and cut into rings. Peel the garlic and cut into slices.

Step 3. Place all the vegetables in a large saucepan, add sugar, salt, pepper, sunflower oil, stir, put on fire and bring to a boil, cook for 15 minutes, stirring constantly.

Step 4. Finely chop the greens with a knife. Add it to the pan, also add vinegar, stir and continue cooking for another 5 minutes.

Step 5. Place the hot salad in dry sterilized jars, roll up the lids, turn them upside down and leave the rolls to cool at room temperature. It is best to store rolled salad in a cool place.

Bon appetit!

Spicy eggplant salad “Ogonyok” with garlic

When you think about eggplants, spicy dishes always come to mind; it just so happens that this particular vegetable is paired with garlic and hot pepper. If you can't live without spicy snacks, then this salad was created especially for you.

Cooking time: 4 hours.

Cooking time: 40 min.

Servings: 6.

Ingredients:

Red bell pepper – 6 pcs.

Garlic – 3 heads.

Red chili pepper – 2 pcs.

Vinegar 9% – 150 ml.

Sunflower oil – 200 ml.

Salt - to taste.

Eggplants – 2 kg.

Cooking process:

Step 1. Wash the vegetables thoroughly under running water, peel the garlic.

Step 2. Cut the eggplants into rings, place in a deep bowl, sprinkle with salt and leave for 2-3 hours.

Step 3. Then wash off the remaining salt from the eggplants and fry them until golden brown on both sides. Place the fried vegetables in a saucepan.

Step 4. Remove seeds from bitter and sweet peppers. Pass the pepper and garlic through a meat grinder, add sunflower oil and put on fire. Bring the contents of the pan to a boil and cook for 5 minutes, then turn off the heat, add vinegar and stir.

Step 5. Wash and sterilize the seaming jars. Place the eggplants in jars, pouring the hot sauce over them. Roll up the lids and leave at room temperature. Spicy salad “Ogonyok” is ready.

Bon appetit!

Eggplant salad with bell pepper, tomato, onion, carrot

Delicious vegetable salads are regulars at winter feasts. No special culinary skills are required to prepare such rolls, just follow the recommendations given in the recipe.

Cooking time: 120 min.

Cooking time: 40 min.

Servings: 6.

Ingredients:

Eggplants – 1.5 kg.

Carrots – 0.5 kg.

Onion – 0.5 kg.

Hot pepper – 1 pc.

Tomatoes – 1.5 kg.

Bell pepper – 0.8 kg.

Garlic – 3 heads.

Sunflower oil – 200 ml.

Vinegar 9% – 130 ml.

Sugar – 250 gr.

Salt – 1 tbsp.

Cooking process:

Step 1. Wash all vegetables well. Peel the eggplants and cut into large cubes. Place the vegetables in a bowl, sprinkle them with salt and leave for 30 minutes.

Step 2. Peel the carrots and grate on a coarse grater.

Step 3. Peel the onions, rinse under running water and cut into half rings.

Step 4. Peel the bell pepper from seeds and membranes, cut into large slices.

Step5. Cut the tomatoes into quarters and use a blender or meat grinder to puree them.

Step 6. Squeeze the juice out of the eggplants. Place all the chopped vegetables and tomato puree in a saucepan, add salt, sugar, pour in sunflower oil, vinegar, stir and put on fire. When the contents of the pan boil, reduce the heat and simmer for 30 minutes.

Step 7. Peel the garlic. Remove seeds from hot peppers. Grind the pepper and garlic in a blender.

Step 8. 10 minutes before the end of preparing the salad, add the spicy ingredients, stir and bring the mixture to a boil. Then place the vegetable salad with eggplants in dry, sterilized jars and roll up. Store the seams in a cool place.

Bon appetit!

Eggplant and zucchini salad for the winter

A fairly satisfying salad can be made from eggplants and zucchini; it can be served as an independent side dish for meat and chicken. You can also diversify your vegetarian menu with this dish.

Cooking time: 100 min.

Cooking time: 40 min.

Servings: 6-8.

Ingredients:

Eggplants – 2 kg.

Zucchini – 2 kg.

Tomatoes – 1 kg.

Pepper – 0.5 kg.

Onion – 200 gr.

Carrots – 200 gr.

Chili pepper – 1 pc.

Garlic – 2 heads.

Salt – 1 tbsp.

Sunflower oil – 120 ml.

Vinegar 9% – 80 ml.

Sugar – 200 gr.

Cooking process:

Step 1. Wash the vegetables thoroughly. Cut the eggplants into slices 1 centimeter thick, add salt and leave for an hour to remove the bitterness.

Step 2. Wash the tomatoes and cut into quarters. Peel the carrots and chop coarsely. Remove seeds from hot and sweet peppers and cut into quarters. Cut the zucchini into large cubes. Peel the onions and garlic. Pass the vegetables through a meat grinder.

Step 3. Place the vegetable mass in a saucepan, add salt, sugar, vinegar and sunflower oil, stir and cook for 20 minutes after boiling. Then add the eggplants and continue to cook until tender for another 20 minutes.

Step 4. Place the hot salad in dry sterilized jars, roll up the lids, wrap in a blanket and leave at room temperature until completely cooled. Store in a cool place.

Bon appetit!

Delicious eggplant salad “Bakat”

The recipe for eggplant rolls is not limited to caviar. For example, the Bakat salad is an ideal solution for those who like spicy but not greasy eggplants. The appetizer turns out to be very light, juicy and easy to prepare.

Cooking time: 80 min.

Cooking time: 40 min.

Servings: 8-10.

Ingredients:

Eggplants – 2 kg.

Carrots – 0.5 kg.

Sweet pepper – 1 kg.

Parsley – 200 gr.

Garlic – 3-4 heads.

Hot pepper – 1 pc.

Tomatoes – 1.5 kg.

Sugar – 150 gr.

Salt – 50 gr.

Sunflower oil – 180 gr.

Vinegar – 60 ml.

Cooking process:

Step 1. Wash the vegetables thoroughly with running water. Peel the carrots and grate on a coarse grater. Wash the eggplants and cut into cubes.

Step 2.Peel the pepper from seeds and cut into large cubes 1.5-2 centimeters thick.

Step 3. Peel the garlic. Mince tomatoes, garlic and hot peppers. Wash the parsley and chop finely with a knife. Mix the vegetable mass, parsley, salt, sugar, sunflower oil, vinegar in a saucepan or basin and put on fire.

Step 4. When the sauce boils, add eggplant, carrots and bell peppers. Stir, bring to a boil and simmer until tender for 40 minutes.

Step 5. Place the hot salad in dry sterilized jars, roll it up and cover with a warm blanket until it cools. Store Bakat salad in a cool place.

Bon appetit!

A simple and delicious eggplant and bean salad

You can prepare a huge number of different rolls from eggplants. This vegetable goes well with many vegetables, including beans. Eggplant and beans make a delicious, protein-rich snack.

Cooking time: 12 hours.

Cooking time: 40 min.

Servings: 8.

Ingredients:

Eggplants – 0.5 kg.

Beans – 150 gr.

Tomatoes – 350 gr.

Bell pepper – 150 gr.

Carrots – 150 gr.

Onions – 100 gr.

Salt – 1 tbsp.

Sugar – 2 tbsp.

Garlic – 30 gr.

Sunflower oil – 70 ml.

Table vinegar 9% – 1 tbsp.

Allspice peas – 3 pcs.

Bay leaf – 1 pc.

Ground hot pepper – 1 gr.

Cooking process:

Step 1. Wash the beans and soak them in cold water, it is best to leave them overnight. In the morning, rinse the beans again and cook. Add salt when the beans swell and become soft, then drain them in a colander and let the water drain completely.

Step 2. Wash the eggplants and cut into large cubes.Place them in a bowl and sprinkle with salt, leave for 20-30 minutes. The juice that forms during this time will need to be squeezed out.

Step 3. Wash the tomatoes and cut into quarters. Peel the garlic. Grind the tomatoes and garlic in a blender or pass through a meat grinder. Place this mixture on the fire and bring to a boil, being careful not to burn it.

Step 4. Peel the bell pepper and cut into strips. Peel the carrots and grate on a coarse grater. Peel the onions and cut into half rings. Place all the chopped vegetables in a saucepan with the tomato mixture, stir and simmer for 10 minutes over low heat.

Step 5. Then add boiled beans, sugar, salt, sunflower oil, bay leaf, allspice and hot pepper to the stewed vegetables. Continue simmering for another 10 minutes. After which, pour in the vinegar, bring the salad to a boil and remove the pan from the heat.

Step 6. Remove the bay leaf from the salad and place it in dry, sterilized jars. Wrap the hot rolls in a blanket and let them cool completely, then transfer them to a cold place for storage.

Bon appetit!

Spicy eggplant salad “Cobra” for the winter

Using this recipe you can prepare a delicious salad with the exotic name “Cobra”. This appetizer got its name for a reason; it looks beautiful and appetizing, and the taste is scorching with its pungency.

Cooking time: 3 hours.

Cooking time: 60 min.

Servings: 6.

Ingredients:

Eggplants – 5 pcs.

Salt – 2 tbsp.

Vinegar 6% – 500 ml.

Garlic – 200 gr.

Water – 150 ml.

Hot pepper – 200 gr.

Salt – 0.3 tbsp.

Sunflower oil - for frying.

Cooking process:

Step 1. Hot peppers are best handled with gloves so as not to irritate the skin of your hands.Wash the peppers to make the salad spicier; you don’t have to peel the seeds. Peel the garlic. Pass the garlic and pepper through a meat grinder or grind in a blender. Add vinegar, cooled boiled water, stir and leave for 2 hours.

Step 2. Wash the eggplants and cut into slices 1-1.5 centimeters thick. Sprinkle the vegetables with salt and leave for 10-15 minutes.

Step 3. Then fry the eggplants in sunflower oil on both sides. You can also bake them in the oven. Set the vegetables aside and let them cool completely.

Step 4. Then mix the eggplants with the spicy dressing, stirring carefully with a spatula so as not to damage the eggplants. Using a fork, spoon the eggplants into sterilized jars, then fill them to the top with the remaining dressing. Roll up the jars with lids. The Cobra salad will be ready the next day, but you can store it until winter in a cool place.

Bon appetit!