I welcome everyone who is concerned about the topic of preparing tasty and healthy vegetables for the winter. The time has begun when full swing Housewives cook, steam and can vegetables. Most do this according to their proven and studied recipes. But you must admit, everyone has a desire to try something new.
Beautiful “blue” vegetables, as eggplants are popularly called, are tasty and healthy, and they also contain a very small amount of calories. Products made from it are budget-friendly and accessible to everyone. Even if you are not the happy owner of a garden plot, buying vegetables to preserve for the winter will not be a problem, and will not harm your family budget. But what help will it be in addition to the home menu?
Eggplant appetizers always turn out very appetizing, which is why jars of them are often the first to be sold out. At the same time, preparing blanks from them is not at all difficult; even a housewife who has taken up this business for the first time can handle it. And my selection of interesting, tasty and time-tested recipes especially for you is below.
Canned eggplants with quince
Very interesting, beautiful and delicious preserves for the winter. I once saw a recipe on TV in a cooking program and decided to use it. Our family and friends liked the appetizer so much that I make these preparations every year.
Ingredients:
- Eggplants - 2 pcs.
- Quince – 2 pcs.
- Red bell pepper – 2 pcs.
- Water – 500 ml
- Vegetable oil – 150 ml
- Vinegar 9% – 100 ml
- Salt - 1 teaspoon
- Sugar - 1 tbsp.
- Chili pepper - 1/2 pcs
Cooking steps:
1. Wash the eggplants and cut into large pieces. Place in a bowl and add salt. Let the bowl of them sit for 20 minutes or a little more.
2. At this time, let's start chopping the remaining vegetables. Also cut the quince with bell pepper quite large.
3. Fill the pan with water, add salt, sugar, vegetable oil. After the brine boils, add vegetables to it. It is best to rinse the eggplants to remove salt before adding them. Cook over moderate heat for a quarter of an hour.
4. Then pour in the vinegar and keep the pan on the stove for a couple more minutes.
5. Place in prepared clean jars, do not forget to sterilize them, and close with lids. Turn the workpieces over as shown in the photo, be sure to cover them.
Check out a few options.
6. As soon as the jars of preservation have cooled to room temperature, move them to your pantry.
Have a great mood, delicious and healthy preparations!
During the season of collecting fresh vegetables, our whole family strives to prepare as many interesting and varied preparations from them as possible. And when it comes Cold winter, it’s always nice to open a jar for fried potatoes or any other dishes.
Ingredients:
- Eggplants – 2 kg
- Carrots – 600 g
- Onion – 400 g
- Garlic - 2 heads
- Water – 500 ml
- Sugar - 200 g
- Salt - 2 tbsp. spoons
- Vegetable oil – 100 ml
- Vinegar 9% – 250 ml
Cooking steps:
1. Remove the peel from the eggplant fruit, this step is optional, cut into circles about a centimeter thick. Place in a deep bowl and fill with salt water. To remove the bitterness, leave them to stand for 20-30 minutes.
2. Heat a frying pan with vegetable oil added to it. Fry the eggplant mugs on both sides. After this, place them on a wire rack or paper towels, this will remove all the excess oil from them.
3. Then transfer them to a bowl.
4. Peel the carrots and grate them. Small or large, it doesn’t matter, focus on your preferences. Transfer to a saucepan, then squeeze the peeled garlic cloves into it through a garlic press.
5. Remove the peel from the onion, rinse in cold water. Chop into half rings and place in a bowl with carrots. Mix everything well.
6. Prepare jars in advance, wash and sterilize. The appetizer is laid out in layers. Place several circles of fried eggplant on the bottom.
7. Not on top a large number of carrots mixed with onions and garlic.
8. Fill the jars to the brim in this manner. Using a spoon or your hands, press down a little after placing each layer so that the snack is as tight as possible in the jar.
9. To prepare the marinade, mix water with sugar and salt in a saucepan. Wait until it boils, and then pour in the vinegar. Pour the marinade over the appetizer in jars, then roll up the lids.
Good luck with your winter preparations!
Eggplants with bell peppers in tomato juice
Great snack for different types dishes. This preservation does not require sterilization and is very simple and quick to prepare. I have been using this recipe for a very long time and it has never let me down. I advise you to try it too.
Ingredients:
- Eggplants – 1 kg
- Tomatoes – 500 g
- Bell pepper – 200 g
- Salt - to taste
- Sugar - to taste
- Vinegar 9% - 2 tbsp. spoons
- Garlic - 3-4 cloves
- Vegetable oil - 4 tbsp. spoons
Cooking steps:
1. Remove the skin from the eggplants and cut into large cubes. Place the chopped fruits in a saucepan, add salt, one tablespoon is enough, stir. Leave to stand for half an hour, this will remove the bitterness from the eggplants. The liquid that forms must then be drained.
2. Remove the core and seeds from the bell pepper and wash. Grind into strips, but not finely.
3. Place the pan with vegetables on the stove, pour in vegetable oil. You need to simmer over low heat for about 10 minutes so that the vegetables become softer, but not completely cooked.
4. You need to puree the tomatoes using a meat grinder or blender for this purpose. Add sugar to neutralize excess acidity, transfer the mixture to the vegetables. Continue simmering for about 20 minutes, stirring occasionally. Do not remove the cover.
5. Peel the garlic, chop it through a press or chop it as finely as possible with a knife. Place in a saucepan with the already prepared vegetable mixture, pour in the vinegar and stir. Be sure to taste it and add salt and sugar if necessary.
6. Rinse the jars thoroughly, fill them with snacks immediately after sterilization, and close them tightly with lids.
Delicious preparations, eat with pleasure!
Baked eggplants with spices
A spicy, spicy appetizer with garlic, a mixture of peppers and spices will have a very interesting taste. Whole eggplants are pre-baked in the oven and then stewed in tomatoes.
Ingredients:
- Eggplants – 1 kg
- Tomatoes – 500 g
- Garlic - head
- Spices - 1 teaspoon
- Pepper mixture - 1 teaspoon
- Salt - 1 teaspoon
- Sugar - 1 tbsp. spoon
Cooking steps:
1. Wash the eggplants and dry with a towel. Place on a baking sheet, pierce large fruits with a fork in several places. Bake in a preheated oven at 200 degrees for about half an hour.
2. Rinse the tomatoes and remove the skin. This is not difficult to do, just put them in boiling water for a few minutes, after making a cross-shaped cut on the top, after which the skin can be easily removed. Grind with a blender until pureed. Pour the tomato mass into a saucepan or saucepan. Bring the mixture to a boil over low heat. Then add salt, sugar, spices and a mixture of peppers.
3. Remove the skin from the cooled baked eggplants and cut as desired. Transfer them to tomato sauce, stir. Cook for 5-7 minutes, then add the garlic, which you pass through a press before.
4. Fill sterilized jars with the snack and roll up the lids.
This simple preparation is ready for winter, try it too!
Stuffed eggplants for the winter - video recipe
To be honest, I haven’t made this recipe myself yet. But I really liked the idea itself. And how deliciously all this is shown and told in the video cannot be expressed in words. I took the recipe into my treasure chest and will definitely make it this year.
I wish you success!
The closer autumn approaches us, the more we need to take care of the preparations that will be on your table during the cold season. Besides, I’m sure everyone has hard days, after which they don’t want to stand at the stove. In this case, conservation always helps me out.
Prepare supplies in good mood, delicious preparations to you and stored for a long time!
It’s no secret that eggplants, or “little blue” ones, as they are affectionately called by people, are an incredibly valuable and tasty product. It owes its benefits to potassium salts, which have a positive effect on the functioning of the cardiovascular system. In dietary nutrition, eggplants have gained fame as “fat burners.”Since the eggplant season is short, housewives have figured out how to roll up eggplants. Eggplant canning includes pickled eggplant, pickled eggplants, salted eggplants, various eggplant snacks and eggplant caviar. Canning eggplants means spinning them both raw and fried.
Pickled eggplants for the winter
Pickled eggplants for the winter - another one delicious snack with a “mushroom” taste. This is both an independent snack and a great addition to meat dishes, as well as hot potatoes cooked in any way.
To pickle eggplants for the winter, you will need the most simple products– the actual eggplants, vinegar and salt. Recipes with onions, garlic and hot peppers are very popular. Often used as seasonings Bay leaf, black peppercorns.
Let's pickle eggplants for the winter according to the simplest recipe:
Eggplants are washed and cut into cubes. The skin is removed; if it is very thick, the young skin need not be removed. They also get rid of the seeds by scooping them out with a spoon.
It is recommended to keep the eggplants in salt water for a while to get rid of the characteristic bitterness (let them drain at the end), then wash the eggplants with salt water and put them in jars. All that remains is to boil water and add salt. When the water boils, you need to add vinegar, bring to a boil and turn off. Now you need to pour the marinade and roll it up. Canned eggplants are stored in the cellar and served on holiday and everyday tables.
Eggplants behave well in various preparations, so they are often prepared for the winter. Eggplant preparations store well and will help you out more than once in winter.
What can be made from the “little blue ones”? There are a lot of things - it’s simply impossible to list all the recipes in which you can use eggplants. If you wish, you can prepare salted eggplants, make them caviar - it tastes very much like mushroom, and various appetizer salads have also proven themselves to be excellent.
Many people note that the taste of eggplant preparations is unusual, reminiscent of mushrooms and original in its own way. It is unlike any other, and to appreciate it, winter preparations Eggplant is a must try.
The best eggplant recipe for the winter - you'll lick your fingers
I consider “little blue” eggplants combined with vegetables and drenched in tomato sauce to be one of the best recipes for preparing eggplants for the winter. It turns out very tasty.
Ingredients:
- eggplant – 460 grams;
- fleshy tomatoes – 250 grams;
- sweet pepper – 280 grams;
- turnip onion – 260 grams;
- hot peppers- taste;
- garlic – 40 grams;
- salt – 10 grams;
- sugar – 20 grams;
- tomato sauce – 360 ml;
- vinegar – 45 ml;
- vegetable oil – 100 ml;
- paprika and other spices - to taste.
Preparation:
- First, let's prepare the vegetables. They need to be rinsed under running water and dried on a towel.
- Eggplants must be cut in half, after cutting off the tails. Now we cut each piece crosswise in the form of large cubes.
There is no need to grind it here, because in the end you will not end up with a beautiful vegetable appetizer, but ordinary eggplant caviar.
- Cut the tomatoes into four parts.
For preparation, it is advisable to select those that are stronger. The “cream” variety is good.
- We also cut the peppers in half, remove the seed capsule and be sure to cut out the white partitions. They give a slight bitter taste - not everyone likes this. Then we cut the peppers into thick strips, about the same thickness as the eggplants.
- Peel the onion from surface scales and cut into large half rings. After that, we disassemble it by hand.
- Take a saucepan with high sides and pour oil into it.
- Place all the prepared vegetables into it and mix gently. Turn on low heat and fry the vegetable mixture for about 10 minutes. During this time, the vegetables will be fried and an appetizing crust will form on them. The main thing is to make sure that they don’t burn.
- It's time to add salt and sweeten the future preparation. You can also add garlic and spices. Here you can focus on your taste.
- Add tomato sauce, mix everything and simmer the eggplants with vegetables for another 20 minutes. Shortly before the end of cooking - 5 - 7 minutes - add vinegar.
- After the allotted 20 minutes are over, put the prepared vegetable mixture into pre-sterilized jars and roll them under iron lids, ensuring complete tightness.
Be sure to turn the jars upside down, i.e. We put them on the lids and insulate them. You can put them on a warm blanket, and then wrap them with it. In this form, the workpiece should stand for a day. After this, the eggplants can be stored in a cool place, for example, in a cellar.
Preparing eggplants for the winter in mugs with garlic - appetizer “Ogonyok”
Another version of a spicy eggplant appetizer for the winter, known as “Ogonyok”.
Ingredients (for seven 500 ml jars):
- blue ones - 3 kg;
- sweet pepper - 1 kg;
- garlic pulp - 200 grams;
- chilli pepper - to taste;
- vegetable oil - 125 ml;
- 9% vinegar - 200 ml;
- granulated sugar - 170 grams;
- salt - 1.5 tablespoon;
- Vegetable oil - will be used only for frying.
Preparation:
- You can use any variety of eggplant, the main thing is that they are not overripe. We need strong vegetables. Wash them and cut them into slices 1 cm thick. This important point, because if you cut them thinner, the eggplants will fall apart when frying.
- In this recipe there is no need to cover them with salt. The appetizer turns out to be quite spicy, and the typical bitterness of eggplants will not be felt.
- Fry the circles in vegetable oil. To speed up the process, you can use several pans at once.
- Eggplants love oil and absorb it like a sponge, so you will need to add it to the pan periodically.
- Wash the pepper, peel it and pass it through a meat grinder along with cloves of garlic and hot pepper. At this stage, you can control the heat of the finished snack - everything will depend on how much chili you add.
- Transfer the pepper mixture into a saucepan, add oil, vinegar, sugar and salt. Cook our filling at minimum heat from the moment of boiling for about 15 minutes.
- The jars in which you will place the workpiece must be sterilized in advance. To do this, use the oven - put the jars in it and set the temperature to 110°C. 10 minutes after the oven has preheated is enough. Boil the lids separately.
- Place a little sauce on the bottom of a slightly cooled jar, then a layer of eggplant and more sauce. We alternate layers, filling the jar to approximately the level of the hangers. If you make it full, the sauce will splash out during sterilization.
Half-liter jars need to be sterilized for 30 minutes, and liter jars for half an hour. Then roll up the snack and leave it to cool, wrapped in a warm blanket.
Before serving, the eggplants need to be thoroughly cooled in the refrigerator.
Eggplants for the winter are like mushrooms - a recipe without sterilization
Fried eggplants actually taste like mushrooms. Especially if you add garlic to them during cooking.
Ingredients:
- eggplants – two kilograms;
- a couple of bay leaves;
- salt;
- fresh parsley;
- refined vegetable oil.
For the marinade:
- water – 160 ml;
- vegetable oil – 160 ml;
- 9% vinegar – 160 ml.
Let's start cooking:
- Eggplants need to be washed and their ends cut off. Then cut them into small cubes - about 2x2 cm.
To remove the characteristic bitterness from eggplants, place the prepared vegetable in a bowl and sprinkle generously with salt. Stir and let sit for about an hour.
- The onion needs to be peeled and cut into half rings, and the parsley should be chopped.
- Let's assume that an hour has passed. We wash the eggplants under running water and place them in a colander. This will rid them of salt. Let the vegetables drain.
- Heat the oil in a frying pan or saucepan and fry the eggplants in it until a crust appears. Let them crisp up and get nice.
- Place the fried eggplants in pre-sterilized jars, tamping them lightly.
- Now you need to prepare the filling. Boil water, add vinegar and vegetable oil. Bring to a boil again and pour over the eggplants. Immediately seal and insulate.
Eggplants taste no different from mushrooms. Before serving, you need to put chopped garlic or onion in them - depending on your preference - and pour over them with vegetable oil “with a smell”. And then you definitely won’t be able to distinguish them from mushrooms.
If you are afraid that the workpieces will not “stand”, then you can sterilize the jars. For half-liter bottles it’s 10 minutes, and for liter bottles it’s 15 minutes.
Mother-in-law's eggplant tongue for the winter
Mother-in-law's tongue is a great eggplant appetizer that now is the time to prepare. The little blue ones are already singing with all their might and are ready to be collected. If you like spicier preparations, then this eggplant recipe is just for you.
Ingredients (for 8 500 ml cans):
- 4 kg medium-sized eggplants;
- a kilogram of fleshy tomatoes and sweet (already fully ripe) bell peppers;
- a glass of finely grated garlic;
- chili pepper;
- a glass of vinegar (9%);
- vegetable oil;
- two spoons of granulated sugar;
- a tablespoon of salt.
Preparation:
- Wash the eggplants and cut off the stems. Now they need to be cut into thin longitudinal plates. Sprinkle well with salt and leave for an hour and a half so that all the bitterness comes out of them.
- At this time, the sauce will be made, which will be used for pouring.
- According to the cooking scheme, it resembles adjika. We wash the tomatoes, peel the onions, remove the seeds and white partitions from the sweet pepper. We pass the preparations through a meat grinder, adding hot pepper to the vegetable mixture. It is imperative to remove the seeds from it. Otherwise you will get a real draconian fill!
- Transfer the resulting mixture into a saucepan. Salt it and sweeten it. Immediately add vinegar. Bring to a boil and cook for 5 minutes. Remove from the stove. Set aside.
- We wash the eggplants from salt and fry on each side until golden brown.
- Now he will be packing snacks. Pour a spoonful of hot sauce into the bottom of a sterile jar and place it on it. fried eggplant. Press down lightly and pour in the sauce again. We repeat the layers until the jar is filled, which we then roll under the lid.
Turn the workpiece upside down and wrap it in a blanket until it cools completely.
Bon appetit and see you new recipes!
Cooking recipes:
Many housewives rarely use this vegetable as a preparation or generally as a dish. But in vain. This product contains an incredible amount of useful substances, which is worth the fiber alone. It is useful for strengthening blood vessels, increasing immunity and for heart function.
Moreover, it is low-calorie - only 24 kcal per 100 grams. Just right for those who are on a diet.
Canning eggplants is already as widely used as pickled cucumbers, zucchini and tomatoes. They make an excellent snack with it. And the cooking process takes little time - simple, fast and tasty.
Let `s start
This is one of my favorite best eggplant recipes for the winter. Excellent taste and just a pleasant snack. This preparation contains a lot of summer vegetables - useful in any combination. Reminds me of a salad.
Compound:
- Young eggplants - about two kilograms,
- Tomatoes – 3-4 pieces,
- Onion – 2 onions,
- Ground red and black pepper - a teaspoon each,
- Sunflower oil,
- Sugar and salt - to taste.
How to cook the best eggplants for the winter “You will lick your fingers”
Start by washing the vegetables. Cut off the tail of the blue ones. Cut into circles about one and a half centimeters thick. Place in a separate container, add salt and pour cold water. Leave them for an hour and let all the bitterness come out.
Peel the tomatoes. To do this, they need to be kept in boiling water for 2 minutes and then doused with cold water. And then it’s a matter of technique - the peel is easily and simply removed. Cut the tomatoes into pieces.
We cut the onion as for a salad. Now you need to simmer the onions and tomatoes a little over the fire. In this moment last time add salt (tablespoon). Cook for ten minutes until mushy.
Next, pepper the eggplants and roll them in flour, fry them on both sides.
Sterilize the jars in the oven at 50 degrees for about half an hour.
We put half the blue ones in the jars and fill them with the prepared tomato and onion mush. There should be no voids. Then again a row of eggplants and again vegetable filling. We finish the last layer with “blue” ones.
Now we need to sterilize our preparation for the winter. To do this, place the jars in a pan with hot water(water only up to the shoulders) and after it boils, let’s keep it in boiling water for a little while.
Screw on the lids and turn over. Wrap it in a blanket and leave it until it cools completely. Store in a cellar or refrigerator.
Delicious recipe for eggplants cooked like mushrooms
The results are truly the most delicious eggplants, like mushrooms - crispy and reminiscent of the taste of real pickled mushrooms.
The most delicious eggplants for the winter - fried with garlic
You just can’t imagine how delicious blue fruits can be when fried with garlic. Prepare more of these fried eggplants for the winter. By the way, you can eat them almost immediately after cooking.
Ingredients:
- “Blue” – 6 pcs.,
- Garlic – 1 head,
- Dill – 1 bunch,
- Vinegar and vegetable oil - 2 tablespoons each,
- Salt and sugar - two teaspoons each. spoons,
- Freshly squeezed lemon – 2 tsp.
Preparation:
I wash the “little blue” ones with a dish sponge. Remove the ends and cut into circles (do not cut too thin - about 1 cm). Choose fruits that are narrow rather than wide, so that they do not spread out during frying.
Place the pieces in a large bowl, fill with water (2 cups or to cover), salt and add lemon juice so that the fruits are not bitter. Leave for 1 hour. And then drain the dark water and dry it.
Place the frying pan on the fire and cook the fried eggplants until browned on both sides. We check with a fork, if they pierce without problems, then they are ready.
And one moment. If you plan to prepare fried eggplants for the winter, then it is not necessary to roll them in flour. There is a possibility of cans exploding.
At the next stage. Peel the garlic. Place the dill and garlic cloves into a blender and grind.
Add granulated sugar, salt, vinegar and oil to them. Mix thoroughly.
Now, one by one, we close the fried “blue” and garlic dressing with herbs in sterile jars in dense rows.
Place in a large, deep saucepan for sterilization. After that, roll it up, turn it over and cover it with a blanket. Let them stay like this until the morning. You can try it the next day. Store in a cool, dark place.
Conservation is varied and in each case original:
- Pickled zucchini
Eggplants for the winter “Ten” - a popular eggplant salad
Why do you think “Ten”? Yes, because all the main ingredients in this recipe are exactly 10 each. It’s an original idea, really. Just ten pieces of each vegetable and that’s it – you won’t forget and there’s no need to look at the recipe.
Products:
- Vegetables (bell peppers, blue tomatoes, red tomatoes and onion) – all 10,
- Refined oil,
- Sil and granulated sugar - 1 table. spoon,
- Acetic acid (9%) - half a glass,
- Water.
Look carefully at the color when choosing eggplants for the winter. Brown means that the fruit is very bitter (large amounts of solanine have accumulated in them). Take fresh and young, strong and dense.
We clean all the main ingredients, wash them and cut them into rings (you can use half rings or pieces, as you like).
Layer all the vegetables in a container. Sugar and salt between rows. Add water, oil and vinegar. Put on fire
They should simmer for at least 30 minutes after boiling. During this time, the volume will almost halve. Taste and add salt if necessary.
Prepare the jars (they should already be sterile by this time) and begin the process of preserving the workpiece for the winter. Lay tightly and without air gaps. Use a seaming machine or simple screw-on lids to close the jars. Turn over and cover with a blanket until completely cool.
As you can see, this recipe is prepared quickly and without sterilization. If necessary, you can change the amount of composition to “Pyaterochka”, “Seven” or something else.
Recipe for making “little blue ones” without sterilization in tomato juice
Do you want to make a spicy, spicy and magical-tasting winter appetizer from eggplant? Hold best recipe preparations. Just like the workpiece above, it won’t take you much time - you’ll spend more on cutting.
Ingredients:
- Young eggplants - two kilos,
- Sweet bell pepper – 2 kg.,
- Tomatoes – 3 kilograms,
- 2 pods of hot red pepper,
- Three heads of garlic
- Vegetable oil and vinegar (9%) - two tablespoons each,
- Granulated sugar and salt - a couple of spoons each,
- Water as needed.
We prepare:
The main thing in our culinary creation this time will be tomatoes. We will make juice from them. To do this, blanch them (boil for 40-90 seconds), douse them with cool water and remove the skin. Then into a meat grinder or juicer.
We also pass peeled garlic and hot pepper through a meat grinder.
We simply cut the “blue” ones into pieces (after washing them first), and peel the bell peppers from seeds and cut them into strips (straws).
Place the prepared products in one large container and mix. Add water and vinegar. I usually add acetic acid a couple of minutes before the product is ready. If you want, you can do the same.
Place on the stove and cook. After boiling, simmer until fully cooked.
Place in jars and seal. We turn it over to find out whether the lids were screwed on correctly and whether the jars are leaking. It turned out to be 7 liter jars. Store in the refrigerator, basement or cellar.
Mother-in-law's eggplant tongue
Do you know why this recipe was called that? Tongue means the main vegetable is cut lengthwise. The result is a long slice that resembles a tongue. And mother-in-law - this is because of the sharpness and burning.
In general, “Mother-in-law’s tongue for the winter” can be prepared not only from zucchini, but also from zucchini or other vegetables.
What should you serve such a delicious appetizer with? Look:
Recipe for delicious eggplants in Georgian style – “You will lick your fingers”
According to Georgian cuisine, where spicy foods often predominate, this cooking recipe will also contain fiery, savory ingredients.
- 5 kilos of “little blue ones”,
- Bell pepper – 600 grams,
- Red pepper – 2 pcs.,
- Garlic – 200 gr.,
- Vinegar – 350 ml.,
- Vegetable oil – 1 cup.
How to cook in Georgian?
Wash the little blue ones, cut off the tails, cut them into rings 10-15 mm thick. Place in a separate container, sprinkle with salt and leave for 50-60 minutes. During this time, the fruits will give juice. Wash off all the bitterness and dry.
We are preparing the dressing. Peppers - remove seeds. Pass through a meat grinder along with the garlic. Add vinegar and oil to the resulting mixture (you can add salt if necessary).
Now you need to fry and brown the little blue ones.
Then dip each piece in the pepper and garlic dressing and into the jar. Sterilize and roll for 15 minutes. Turn them over and under the blanket until the next day - they will cool on their own.
Korean style eggplant
This recipe was shown to me by a Korean friend of my friends. It turns out quite nice delicious appetizer salad. Now I like these Korean vegetables too.
Products:
- Eggplants - half a kilogram,
- A couple of medium sweet peppers
- One large carrot
- A couple of onions
- Half a hot pepper
- Head of large garlic
- Sunflower oil – 3 tbsp. spoons,
- Vinegar (9%) – 2 tbsp. spoons,
- Sugar – 2 tbsp. l.,
- Salt – 1 tbsp. l. plus 1 tsp,
- Black peppercorns – 15-20 peas,
- Ground red pepper - half a teaspoon,
- And coriander (in grains) - 1 table. l.
Preparation:
We cut the blue ones into halves. Then into slices. Just not too subtle.
Then you need to boil heavily salted water in a saucepan. Dip our slices into it and cook for about 3-5 minutes. Place the boiled fruits in a colander.
Grate the carrots on a Korean grater (if not, then use a knife as usual). Onion in half rings, Garlic through a crush.
Divide into quarters bell peppers and then stripes. It burns into small pieces (just be careful - it can burn your hands - gloves will help).
Preparing the filling. Grind black pepper and coriander in a mortar. Mix them with ground red garlic. Pour oil into them and add salt, sugar and hot pepper. Mix everything thoroughly and add vinegar.
Now everything received must be combined together and rolled thoroughly with your hands. Leave to marinate for 5 hours.
Then we put the prepared preparation into jars and sterilize them. Screw on the lids and leave to cool. Store in a cool place.
Recipe for winter eggplant baked in the oven
An excellent option for preparing whole eggplants for the winter. Simply bake whole fruits in the oven, cool in cold water, and remove the skin and stem. And put them in bags and freeze them.
Such vegetables can be used in any dish in winter, often with salads, as an appetizer or as a side dish for meat.
These are so delicious simple blanks You can prepare the “blue” ones yourself at home. And then, on a winter day, make an interesting and unusual dish out of them to surprise all the guests.
Bon appetit!
After rolling, turn the jars over, wrap them in something warm and wait until they cool completely.
namenu.ruIngredients
For a 1 liter jar:
- 1 kg small eggplants;
- 2 tablespoons salt;
- 1 carrot;
- 5–6 cloves of garlic;
- several sprigs of dill;
- several sprigs of parsley;
- 700 ml water;
- 2 tablespoons sugar;
- 10 peas of allspice;
- 1–2 dried bay leaves;
- 1 teaspoon mustard seeds;
- 3–5 buds of dried cloves;
- 100 ml vinegar 9%.
Preparation
Cut off the ends of the eggplants on both sides and pierce the vegetables with a fork in several places. Pour enough water into the pan to fit all the eggplants. Boil water and dissolve ½ tablespoon of salt in it.
Place the eggplants in the pan for 5-6 minutes. They will become softer, and the skin will begin to shrink a little. Transfer the vegetables to a colander and press a plate down on top to drain excess liquid.
Cut the carrots into thin strips using a vegetable peeler. Coarsely chop the garlic and chop the herbs.
Place some garlic, herbs and carrots on the bottom of a sterilized jar. Then - part of the eggplants. Repeat layers until you reach the top of the jar.
Pour 700 ml of water into a clean saucepan, add salt, sugar, pepper, bay leaf, mustard and cloves. Bring the mixture to a boil and cook for 3 minutes.
Add vinegar to the marinade and stir. Pour the boiling marinade over the vegetables and seal the jar.
edimdoma.ru Ingredients
For 2 cans of 1 liter volume:
- 2 kg of peeled eggplants;
- 2 medium heads of garlic;
- 2 hot peppers;
- 2 onions;
- 250 ml water;
- 2 teaspoons salt;
- 2 teaspoons sugar;
- 125 ml vinegar 9%.
Preparation
Peel the eggplants and cut into small flat slices about ½ cm thick. Heat some oil in a frying pan and place the eggplants in a single layer.
povar.ru Ingredients
For 3 1 liter jars:
- 2 kg of eggplants;
- 1½ kg tomatoes;
- 125 ml vegetable oil;
- 1 tablespoon salt;
- 2 tablespoons sugar;
- 1 medium head of garlic;
- ½ chili pepper;
- 75 ml vinegar 9%.
Preparation
Cut the eggplants into small pieces. Pass the tomatoes through a meat grinder to extract juice.
Pour the juice into a saucepan, add the eggplant, butter, salt and sugar and bring to a boil over medium heat. Reduce temperature and cook, stirring, for 20 minutes.
Add finely chopped garlic and chili and cook for another 20 minutes. 5 minutes before the end of cooking, pour vinegar into the pan. Place the eggplants with the sauce in sterilized jars and seal.
Ingredients
For 3 ½ liter jars:
- 1½ kg eggplants;
- 3 teaspoons salt;
- a few tablespoons of vegetable oil;
- 3 medium heads;
- 1 bunch of parsley;
- 1 bunch of dill;
- 60 ml vinegar 9%;
- 1½ teaspoons sugar.
Preparation
Cut the eggplants into slices about 1 cm thick. Sprinkle with a spoon of salt, stir and leave for 15 minutes.
Squeeze and rinse the eggplants. Fry them in hot oil until golden brown on both sides. Chop garlic, parsley and dill. Add vinegar, salt and sugar and stir.
Spread 1 teaspoon of garlic mixture into the bottom of sterilized jars. Place a few eggplant slices on top. Repeat layers until jars are completely filled.
Cover them with lids and place in a saucepan, covering the bottom with a cloth. Pour water into it up to the hangers of the cans and bring to a boil. Sterilize the jars for 20 minutes and seal.
iamcook.ru Ingredients
For a 1½ liter jar:
- 600 g eggplants;
- 400 g bell pepper;
- 3 tablespoons sugar;
- 1 tablespoon salt;
- 1 tablespoon ground coriander;
- ¼ teaspoon ground black pepper;
- 500 ml water;
- 50 ml vinegar 9%;
- 8 cloves of garlic.
Preparation
Cut the eggplants into thick, flat slices, and the peeled peppers into large strips. Place the vegetables in a bowl and cover with boiling water for 5 minutes. Then drain them in a colander.
Place sugar, salt, coriander and black pepper in a saucepan and add water. Stir to dissolve the ingredients and bring to a boil. Remove from heat, add vinegar and stir again.
Place garlic in the bottom of a sterilized jar. Place the eggplants and peppers on top and pour the marinade over them.
Cover the jar with a lid and place in a saucepan, the bottom of which is covered with a cloth. Pour water into the pan up to the hanger of the can and bring to a boil. Sterilize the jar for 25 minutes, and then roll it up.
Ingredients
For 3 ½ liter jars:
- 1½ kg eggplants;
- 1½ tablespoons salt;
- 1 medium head of garlic;
- 1 bunch of dill;
- 70 ml vinegar 9%;
- 80 ml vegetable oil.
Preparation
Cut the eggplants into small cubes. Boil water in a wide saucepan, add a spoonful of salt and add the eggplants.
Stirring gently, bring the water to a boil again and cook for 5 minutes. Place the eggplants in a colander to drain excess liquid.
Finely chop the garlic and dill. Add hot pepper slices, salt, vinegar and oil to them and mix.
Transfer the eggplant to a bowl, add the garlic mixture and stir gently. Add salt if necessary. Divide the eggplants into sterilized jars.
Place them in a pan with a cloth-lined bottom. Cover the preparations with lids and pour water into the pan up to the hangers of the cans. Sterilize the jars 15 minutes after boiling and roll up.
Ingredients
For 4 ½ liter jars:
- 1 kg of eggplants;
- 300 g carrots;
- 500 g peeled bell pepper;
- 3–4 cloves of garlic;
- 150 ml hot ketchup;
- 100 g sugar;
- 2 teaspoons salt;
- 4 tablespoons of vegetable oil;
- 3 tablespoons vinegar 9%.
Preparation
Chop the eggplants into large cubes. Grate the carrots for... Cut the pepper, cleared of seeds and stalks, into small strips.
Place vegetables in a saucepan. Add chopped garlic, ketchup, sugar, salt, oil and vinegar. Place the pan over low heat and stir its contents. Cook covered for a few minutes until the vegetables release their juices.
Increase heat and cook, stirring, for another 10 minutes. Place the salad in sterilized jars and place in a saucepan with a cloth-covered bottom.
Cover the eggplants with lids, pour water into the pan up to the hangers of the jars and let it boil. Sterilize the jars for 15 minutes and seal.
edimdoma.ru Ingredients
For 2 ½ l cans:
- 1 kg of eggplants;
- 150 ml vegetable oil;
- 100 g walnuts;
- 100 g garlic;
- ½ bunch of parsley;
- a small piece of hot pepper;
- 3 tablespoons vinegar 9%;
- 1½ teaspoons salt.
Preparation
Cut the eggplants into slices about 1 cm thick. Grease two baking sheets with half the oil. Place the eggplants on them in a single layer and drizzle them with the remaining oil. Bake for 25–30 minutes at 200°C.
Grind the nuts and garlic in a blender. Mix them with finely chopped hot pepper, chopped parsley, vinegar and salt.
Place a teaspoon of garlic mixture in the bottom of sterilized jars and smooth out. Place a few eggplant slices on top. Repeat layers until you run out of ingredients.
Line the bottom of the pan with a cloth and place the jars there. Cover them with lids and pour water into the pan up to the hangers of the cans. Bring to a boil, sterilize for 15 minutes and seal the jars.
Ingredients
For 3 1 liter jars:
- 1 400 g eggplants;
- 1½ tablespoons salt;
- 700 g;
- 700 g peeled bell pepper;
- 1,400 g tomatoes;
- 2 onions;
- 4½ tablespoons sugar;
- 200 ml vegetable oil;
- 70 ml vinegar 9%.
Preparation
Cut the eggplants into small cubes. Sprinkle with ½ tablespoon of salt and let sit for 15-20 minutes. Drain off any excess liquid, rinse the vegetables and squeeze.
Cut the cucumbers into half circles, and the peppers, peeled from seeds and stalks, into small strips. Pass the tomatoes through a meat grinder to extract juice.
Pour over tomato juice into a saucepan and bring to a boil over medium heat. Add coarsely chopped onion. After 5 minutes, add the remaining vegetables to the pan.
Stir and bring to a boil again. Cook, stirring, for another 20 minutes, covered. Add salt, sugar, oil and vinegar. Stir and cook for another 5 minutes. Place the salad in sterilized jars and roll up.
povarenok.ru Ingredients
For 1 jar of 1 liter and 1 jar of 250 ml:
- 1 kg of eggplants;
- 2–3 tablespoons salt;
- 250 g cabbage;
- 100 g carrots;
- 3–5 cloves of garlic;
- a small piece of hot pepper - optional;
- 150 ml vinegar 6%.
Preparation
Cut each eggplant into 3-4 pieces. Place in boiling salted water for 4-5 minutes and drain in a colander.
Shred the cabbage. Grind carrots, garlic and hot peppers in a blender or meat grinder. Add the carrot mixture and vinegar to the cabbage and stir.
Cut the slightly cooled eggplants into large cubes. Layer eggplant and vegetable mixture tightly in sterilized jars. Top layer there must be cabbage. Roll up the jars.