Delicious eggplant for the wintercooked correctly can be a great appetizer or main course. Often they are eaten by people who follow a diet or are adherents of vegetarianism. It can be preserved for the winter, preserving vitamins and giving vegetables unusual and interesting taste. Below we consider a few delicious best eggplant recipes for the winter.
This recipe allows you to cook spicy eggplant for the winter. without sterilization.
Ingredients:
Step cooking
Watch the video! Eggplant (blue) in Georgian for the winter
Eggplant Salad tasty and healthy. Therefore, it is necessary to prepare it for the winter in sufficient quantities. This recipe will appeal to many.
Ingredients:
Cooking method:
Watch the video! Korean eggplant, insanely delicious salad
According to this recipe, the prepared eggplant is obtained similar to pickled mushrooms. They will be tender and slippery. Here is one of best recipes.
Ingredients:
Step-by-step cooking process
Watch the video! Eggplant like mushrooms
This recipe is simple, cooks fast. But at the same time, taste eggplant caviar at the highest level, will appeal to the whole family.
Ingredients:
Cooking process
Watch the video! Pepper recipes with eggplant delicious simple salad recipe for the winter
This recipe is simple, but quite demanding. But it will appeal to all spicy lovers.
Ingredients:
Cooking method
You can not remove the skin from the eggplant, but cut them into rings. But then it will be necessary to leave the chopped vegetable with salt for 30 minutes, so that the extra bitterness is gone. After that, rinse and cook as indicated in the recipe.
Watch the video! Salad Mother-in-law Tongue from Eggplant for the Winter
This recipe is quite piquant and interesting. Eggplant goes well with garlic and different types of seasonings. This dish can be served on the festive table, in addition, such an appetizer will help fight colds in the winter.
For cooking you need:
Step cooking
Watch the video! Fried eggplant with fresh bell peppers and herbs
Ingredients:
Cooking process
Watch the video! Delicious Sauteed Eggplant
For many, eggplant is one of the most favorite preparations for the winter. And this is no coincidence. This vegetable is tasty in and of itself, and in conjunction with others like itself, it reveals its taste even more.
Therefore, it is actively prepared in the season, just eat, and also wrapped in jars and put them in storage so as not to deprive yourself of the pleasure of tasting a tasty tidy dish even when there are snowdrifts outside the window, and the thermometer barely copes with its load.
Today, the article contains the best recipes from different categories of salads. Here are pickled and stuffed spinning methods, as well as various tasty options using various vegetables, sharp and not sharp. Somewhere the jars need to be sterilized and vinegar added to salads, and somewhere you don't need to do either one or the other.
And this is not the hostess’s whim, it’s just a way of cooking. Where there is sufficient heat treatment, neither one nor the other is necessary, and where it is not enough, there are used additional protection for better safety.
And now I suggest moving on to recipes.
Maybe this is 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 is not just tasty, but incredibly tasty. It would seem that everything is so simple, the ingredients are all the most ordinary, but what comes out of it is eaten up 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 is perfectly stored all season ... this is also a plus, and you can not argue with that.
Easy to remember the amount of ingredients you need. This salad came to me under the name "Desuliki", and all because there are only 10 pieces in it. Want to make 5, just divide the amount into two.
We need (for about 8 half liter cans):
Cooking:
1. Eggplant cut lengthwise into 4 parts, then cut each of them into small pieces. Choose not very large fruits, they have not yet 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 more delicious, but also beautiful. In addition, the peel preserves the integrity of the piece and prevents it from falling apart.
It is also important that with the use of small fruits, a proportion is maintained where all vegetables by weight or size have approximately the same indicators.
2. When this recipe fell into my hands, it meant that chopped whetstones should be poured for 20 minutes to relieve them of bitterness. Then drain the water, and squeeze the pieces slightly.
To be honest, I skip this procedure. But I’m talking to you about it, if you want, you can dunk. This will be especially useful if the vegetables are large.
In general, I heard that now mainly hybrid varieties are grown that do not bite on their own.
3. Peppers are peeled and cut into not very large, but not small, straws.
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, it 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 him more. Vegetables in this design are more juicy. The tomato in this case is just two liters twisted through a meat grinder tomatoes.
Therefore, here I also leave the solution to the issue at your discretion.
6. We will need a large pot, or cauldron. All vegetables are sent to the dishes. Immediately add salt, sugar, butter and vinegar to it.
Not everyone loves a lot of oil in a salad. You can make them happy, you can add a little less. Although I always add as much as the prescription needs. In the end, the fat salad does not work out at all.
There is such a way out. At first, pour not the entire dose, but for example 80 grams. After the vegetables boil, you can try and determine whether it is worth adding more.
7. And so all the vegetables and other components we have 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 start the juice. Before that, everything needs to be gently mixed.
8. And in fact, and in another case, after setting the pot on fire, you must wait until the contents boil, bubbling. Then you need to pinpoint time.
Cook with stirring for exactly 40 minutes.
9. Then pour into sterilized jars and close the lids. We will not sterilize the snack.
And since we don’t do this, then I always twist it with lids using a machine. I have no experience with screw caps in this recipe.
I believe that the machine is more reliable.
10. After the jars are spun, they should be turned 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.
Such a salad is just a lifesaver. It can be put on a festive table for guests, and instead of a side dish for meat or fish, serve. Or even put it on bread, and eat it like a big and thick sandwich. It is so tasty that it is impossible to describe it simply with words.
Although I will try.
The combination of all vegetables is just wonderful, the tomato is slightly sweet with a slight acidity. He nourished with his taste all the vegetables, which in turn exchanged tastes with each other. And it turned out a single whole dish, which is always welcome and old and young.
This is another recipe by which the salad can be stored without sterilization. The preservative in this case will be tomato juice and vinegar.
The salad is delicious, and the recipe itself is quite simple. Therefore, everyone can cope with it without much difficulty.
We will need:
Cooking:
1. Tomato, bitter hot pepper and garlic through a meat grinder.
Try to get fleshy tomatoes, which when twisted give little juice, then the snack will turn out more dense.
Add hot peppers according to your taste preferences. You can only introduce half into the tomato first. 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, just they give the main sharpness.
2. Pour oil into a large pot or cauldron and immediately pour the tomato there. Add salt and sugar and put on fire. Cook with stirring for 15 minutes. The contents must be well boiled and the excess liquid evaporated.
3. Meanwhile, coarsely chop the 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 so that the fruits are not particularly large. These may have a rough skin, and the vegetables themselves may 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 this faster, you can cover the pan with a lid at this stage.
How to boil, open and cook already in this state. Remember to stir while moving the pieces so that they cook evenly.
5. For complete readiness, it will take about 25-30 minutes. By this time they will be slightly limp, but be careful not to digest. Otherwise, the end result may be caviar.
6. In the meantime, wash and sterilize the jars using one of the well-known methods, boil the lids for about 10 minutes. We will need four 750 gram cans.
7. 5 minutes before ready to pour in the vinegar and mix well so that it disperses evenly.
8. Put the salad in still hot jars, and cover with hot lids. Tighten and turn tightly, putting in a warm place, covering with a blanket.
Wait for the preservation to cool completely. Then clean in a cool place.
If any of the jars is incomplete, you can store it in the refrigerator and eat as you like.
Here is such a simple recipe. Cook and eat for health!
This is a very tasty option, from which all men are crazy. They are happy to eat this preparation, as a snack at least for lunch, at least for dinner.
Here you can vary the degree of severity. I usually make a few jars of sharpener appetizers, just for men, and I cook some cans just spicy, which all guests enjoy eating at the festive table.
Today, only one recipe is presented here, but in general I have this topic, come in, look and choose, maybe something will appeal to you more.
Calculation of ingredients is given for 4 half liter cans.
We will need:
For marinade:
Cooking:
1. Cook the marinade. To do this, slightly warm half the oil in a pan. It should be hot, but not too much. Put in it red hot pepper, turmeric and half the prepared coriander.
Stir and hold on the fire for no more than 5 seconds, so that the spices do not burn out.
This will reveal the taste of all spices. Immediately remove the pan from the fire, and leave spices in it so that they give all their tastes and aromas to the oil.
2. In another bowl, mix salt, sugar, black pepper and the remaining coriander.
Stir 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, we will prepare the vegetables. Immediately put warm water on the fire. You will need 2 liters. For each liter, pour 1 tbsp. spoon of salt, that is, a total of 2 tablespoons without a slide.
4. Cut the little blue ones with medium cubes with a side of 2.5 - 3 cm. When the water boils, send them immediately to a pan. Cover it with a lid.
After the water boils again, cook for 10 minutes with stirring.
You do not need to let the water boil strongly, otherwise the vegetables will lose their shape, and the snack will lose their appearance.
5. After the allotted time, throw the pieces into a colander and let all the water drain.
6. During the cooking of “little blue ones”, we have time to peel and grate carrots on a grater for Korean salads. We need a long thin straw. You can rub it on such a grater quite quickly and simply.
7. Peppers and peppers cut into thin strips.
It will be very good if this vegetable is bright red, or orange, or, in extreme cases, yellow. This will add bright paint to the overall palette.
8. Onion cut into half rings.
9. Grind 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 pot.
Add chopped red pepper there. Note that this insidious pod can have varying degrees of bitterness. Therefore, it is better to add to your taste.
11. Add chopped and chopped vegetables to the infused marinade. And mix.
This must be done very carefully so that the vegetables retain their integrity.
12. Now we have two hours to rest, or to do other things. That is how much time the snack will be infused. Every 30 to 40 minutes, it must be gently mixed so that all the ingredients are marinated equally well.
13. At this time, lids and cans can be washed and sterilized.
14. And after the lapse of time fill them with a finished snack. Each jar should have the same amount of marinade. Do not fill the entire jar immediately, fill it to half, then lightly press it with a spoon so that air bubbles come out. If they remain deep, then stick a knife along the edge of the wall and release them.
Then you can fill the containers with the snack to the top. Leave a space of about 1 cm on top for the juice that will appear during sterilization.
15. As you already understood, we will sterilize preservation. To do this, we will need a large pan and a piece of gauze, which we will place on the bottom of the pan. Then put cans in it and pour hot water, but not boiling water. Water should reach the shoulders of the can.
16. Bring the water in the pan to a boil, sterilize the jars on time, in accordance with their volume.
17. Then tighten with a seaming machine and put into 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 workpiece and eat with pleasure.
This is an unusually tasty snack that leaves no one indifferent. Its feature is that the eggplants are fermented here, and this dish is prepared without vinegar.
Blue ones are simply boiled in salted water, and poured with brine.
It is prepared just to eat. And you can prepare such a snack for the winter. It will be required to store it in the refrigerator, but not more than three months.
We will need:
For brine:
Cooking:
1. At the vegetable, cut the stem and tip on the other hand, and make a deep longitudinal section.
It should turn out a pocket where the cut is only on one of the sides, where we put 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 for 5 minutes at the boil, 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 lightweight, so they will constantly float to the surface, and if they are not dipped in water and not turned over, then only the lower part will boil, and the upper part will remain stiff. This will not allow subsequently to obtain an appetizer of the desired degree of softness and taste.
3. Grind parsley and garlic. Put them in a bowl.
4. Grate the carrots on a coarse grater. You can use an ordinary grater for this, or you can use a special one, which is used to make Korean salads.
Put it in a bowl to the already prepared ingredients, add pepper and mix. Let stand a little so that the carrots let juice.
4. Meanwhile, remove the boiled vegetables from the pan and allow them to cool completely. During this time, they are well limp, and the flesh in the middle will become quite soft.
5. Carefully pushing the two halves to the sides, fill the inside with filling. Try to put it as much as possible so that it is tastier. It's okay if the filling gets out a little.
Stuffed vegetables in a deep saucepan. If they are quite small in size, then you can put it simply in a three-liter jar.
They can be laid on a barrel, or with a cut barrel up, so that the brine soaks both the vegetables and the filling themselves 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 fill in the snack. It should completely cover prepared components.
Given that in time the brine will cool for a long time, you can boil it at the very beginning of the whole process.
7. Press on top of the appetizer with a suitable-sized plate, which will be used as oppression. Leave for 24 hours at room temperature to ferment.
Then put in the refrigerator for 2 to 3 days. And after that, you can eat, laying out one or two, and cutting them into pieces. This is a very tasty snack. Having cooked 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’re gaining strength.
We begin to cook such an appetizer as soon as eggplants begin to be sold. We cook it all summer, keep it in the refrigerator and eat it whenever you want. And already from the last vegetables we make a snack for the winter. For three months, of course, it does not stand with us, at best it lasts for a month.
You can do more, but the space in the refrigerator during the season of harvesting is sorely lacking.
This recipe is so loved in our family that we decided to shoot a video on this topic as well. So that you, dear readers, can cook 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 shot specifically for this article, and I hope you enjoy it. After all, we are trying exclusively for you, so that everyone can prepare delicious preparations and treat them to their friends and relatives.
If you have not subscribed to our channel, then subscribe. We have a lot of interesting things !!!
There are various marinades for your favorite vegetables. You can cook them very simply, or you can conjure in the kitchen a little longer, and as a result get a very tasty dish, which can be stored for the winter.
I already have on the blog relatively simple recipes for pickled “blue” ones, which turn out to taste like mushrooms. If you want to cook such, then there are several recipes. And today the recipe is slightly different, which is called with a twist.
Snack yield three 750 gram cans.
We will need:
Cooking:
1. Wash and dry the blue ones. Cut into fairly large pieces. In fact, there are two ways of slicing, or circles, or long thick sticks. I suggest in this case to use the second method of slicing.
But you definitely need to cut quite large. In this case, the appearance will be advantageous. All pieces will remain intact, and nothing will fall apart.
2. Put all of them 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 several times intensively, 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 let the juice, which we subsequently merge.
Someone believes that it is necessary to withstand the blue ones in salt in order to remove the bitterness. This is partly true, although I have already written on this subject above. But there is another benefit to this. So vegetables will take less oil! Which is also important.
3. While our main vegetable will let the 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 found out this method, I prepared a similar recipe exclusively in tomato sauce. But when I first made a pouring of pepper, and even with hot pepper, all my preference was given to just such options.
This filling is more dense and rich in taste, and personally it captivates me when you need to make a choice. Use bright red pepper, the color in this case plays a role.
And so the fruits are cleaned from seeds and cut into convenient pieces that need to be passed through a meat grinder.
4. Also clear the seeds of hot pepper, which I still recommend adding to taste. The approximate amount is given in the recipe. In this composition, the refueling 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, you can add a little.
5. Twist 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 (in a tablespoon 15 ml). And then add sugar. Mix everything and leave it to stand a little.
7. In the meantime, fry our little blue ones. Do not forget that first you need to drain the formed juice from them and squeeze slightly.
8. We will fry in a skillet in hot oil. Pour it a little, and in case of shortage, top up directly into the pan.
We'll have to fry in several batches, since we have quite a few bars. Our task is to achieve an even golden color, approximately the same as in the photo.
Spread the fried pieces on a plate so that the excess oil is glass.
9. We should have sterilized cans and lids in advance. Lay out the fried slices and fill in layers, laying them fairly tightly. It should be enough for just three jars.
10. This salad must be sterilized. According to the prescription that came to me, it is recommended that they be sterilized for 15 minutes, but I insure myself and sterilize them for 20 minutes. But if I have half-liter jars, then I will spend time on sterilization, just 15 minutes.
Lids in this case can be used both screw and screw.
11. Prepare a pot of hot water, but, mind you, not with boiling water! Line the bottom with a rag and put jars in it. Pouring water should reach the shoulders of each of them.
The lid is easy to cover, you can make one small turn if it is screwed on.
12. After boiling, sterilize the required amount of time, then each of the cans should be removed and tightened one by one already tightly.
13. Banks turn over and cover with something warm. Leave in this position until they have completely cooled. Then they can be stored in a dark, cool place.
Such an appetizer, or salad, who like to name this dish as much as possible, can be prepared for the winter, or simply cooked to eat. It turns out incredibly tasty, and the jar is eaten literally in two meals.
And so the appetizer will look if you cut the little blue into circles.
If you have never cooked like this before, then try to make a half portion for starters, try it, you will definitely want to repeat it.
Ajapsandali is the national dish of Georgia, Armenia, Abkhazia and Azerbaijan and is cooked in different parts of the Caucasus.
And now the recipe has spread, and they are preparing a meal with us. There are various variations of its performance and we will consider one of them, in which the basis is given.
In addition, our topic today is on preparations for the winter, and this recipe will just allow us to prepare a snack specifically for a given period of time.
In this case, we fried vegetables, but you can pre-bake
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, especially if you can cook it deliciously, can really become a real delicacy. Remember how in the film "Ivan Vasilyevich Changes the Profession" ?! There was an abundance of black and red caviar, but our delicacy was just one spoonful ...
And you can cook it this way. I know several ways to cook it, but the main two differ: when you twist all the vegetables in a meat grinder and cook, and the second is when you cut them in small cubes.
And personally, I prefer just the second option. All pieces in this case are whole, and the dish is perceived as caviar and salad. It is good both in fresh form and in preparations for the winter. This is the recipe I bring to your attention.
We will need:
Caviar can be cooked without zucchini, in this case, just add another kilogram of eggplant. Instead of tomato paste, you can use fresh tomatoes. In this option, take them one kilogram.
Cooking:
1. I will not show sliced \u200b\u200bvegetables in the photo, all of it is standard. Cut eggplant, zucchini and bell pepper into cubes, onions into thin half rings. Rub the carrots on a coarse grater.
2. Prepare large-volume cookware for frying and stewing, and first fry the onions in it. When it becomes transparent add carrots there. Darken until it also becomes soft.
You can pre-fry vegetables in a pan, and only then put them in a large cooking bowl.
And it's time to add pepper. Take it in bright red color, in which case the caviar will turn out to be brighter and more appetizing.
3. Fry the eggplants and zucchini separately in different pans in a small amount of oil until they are rosy in color, they should also become softer.
4. Add one and the other to a common pot or basin, depending on what you cook.
5. Pour salt and sugar immediately. First use the quantity given as a prescription. Then, when the vegetables give the juice, the liquid part can be tasted and the taste adjusted if necessary.
Salt can and will be needed, in the main recipe it is given a minimal amount.
6. Also add chopped parsley and tomato paste. Spread it full-bodied, with a slide, spoons. And only now you can mix everything carefully.
7. After the mixture boils, you need to detect 30 minutes. That is how much our vegetables will be stewed over a small fire. Strong boiling should not be allowed, but a slight gurgling is welcome.
Be sure to try if there is enough salt. For lovers of more salty foods, you can add it. Also, if you want to get caviar sharper, then you can add black ground pepper 10 minutes before the end of cooking.
8. Spread the finished caviar in sterilized jars and immediately turn the lids boiled in boiling water. It does not need to be sterilized. Everything was fried and cooked enough, so extra heat treatment and especially vinegar would not be required.
It turns out delicious caviar, I advise you to cook!
And here is another recipe for eggplant caviar. She actually turns out "lick your fingers." Its difference from the previous one is. 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’ve been cooking it for 30 years now.
Such caviar can be perceived both as a snack and as a salad. It is served on the festive table, and is just for breakfast. By spreading it on bread, you can get a delicious sandwich. And washing it down with hot tea, you can feel the real taste pleasure!
So cook it and eat it for health!
If you like fresh blue dishes, then this method of harvesting for the winter will certainly interest you. It is so simple that I will not paint it in as much detail as the previous options.
And it's all! In winter, having delivered 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 cool and peel is cleaned from them. After which they should be cooled and squeezed out well, you can briefly set a little oppression on them for this.
Then shift into a bag and put in the freezer.
Dear friends, of course, there are plenty of recipes for preparing your favorite vegetable, and it is simply not realistic to collect all of them in one article. But here are collected, although several, but very interesting options, in my opinion - the best.
Those who cook for them invariably keep them in their recipes, and the next year at least a few jars, but again harvested.
Therefore, I hope that you will love these cooking methods, and will stay in your home for a long time.
And in conclusion, I want to wish you a great harvest season. Let everything that you cook is perfectly stored, and please your family with winter lunches and dinners. Otherwise, it won’t be, because in each jar there will be not only vegetables, but also a particle of sunny warm summer!
Bon Appetit!
Step-by-step recipes for cooking sharp eggplant for the winter: classic, quick, “Mother-in-law's tongue”, “Spark” without sterilization, “Cobra”
2018-07-07 Irina NaumovaRating
recipe
Time
(min)
Serving
(people)
In 100 grams of the finished dish
1 g
0 gr
Carbohydrates
6 gr.28 kcal.
Eggplants are ideal for cooking savory foods. There are a lot of recipes, some of them have become very popular and are in great demand. We will consider the most interesting, proven recipes for sharp eggplant for the winter.
Ingredients:
Step by step recipe for sharp eggplant for the winter
Rinse the eggplants thoroughly and wipe dry with a clean towel. Cut off the base of the stalk, cut the fruits themselves into circles of about 2-3 centimeters thick. Why you should not cut it very thinly: such slices of eggplant will absorb a lot of oil, it will be very oily and greasy. And thick slices may not fry inside.
Sprinkle eggplant with salt, mix well by hand. Pour all the salt indicated in the recipe immediately. It will not be useful to us anymore.
We leave the salted eggplant for two hours to get bitterness.
After soaking them, wring them out of the hands with bitter juice, do not rinse with water.
We put a frying pan on the fire, heat a small amount of odorless oil. Fry the eggplant slices until golden on each side. Strong frying is not necessary.
Spread the fried slices on thick paper towels to glass the butter. It is also necessary to cool them to room temperature.
Now you need to prepare a sharp dressing. To start, wash the sweet and hot peppers. We cut off the hats. We take out a seed box and white partitions from sweet pepper. Cut into several large slices.
Peel the garlic, leave whole cloves.
Pass everything through a meat grinder.
Pour sugar into the cooked spicy mass, pour the vinegar and mix well.
We take sterile jars and lay eggplant and spicy mass in layers. We spread the eggplant with the first layer. We fill the banks to the very top.
Now we need a big pot. At the bottom we lay a wooden stand or gauze folded in several layers. A simple clean cloth will do. We need to keep the jars from shaking during sterilization.
We put jars of eggplant, slightly cover with lids. Now pour the water into the pan to the shoulders of the cans.
We put on the fire and bring to a low boil. Tomim blanks ten minutes.
Hot cans, in turn, are carefully removed from the pan. Tightly tighten the lids and immediately turn over. Then cover all the cans with a blanket and leave to cool completely. It usually takes from twelve hours to one day.
After you can clean the appetizer for long-term storage.
This time we will cook a little differently. Fry eggplant slightly, grind the remaining vegetables for hot dressing. Then we cook everything in a saucepan and immediately roll it into cans for long-term storage. The recipe is designed for a half-liter jar of spicy appetizers. We will spend an hour of our time.
Ingredients:
How to quickly cook hot eggplants for the winter
We carefully wash the eggplants under cold running water. Cut the base of the tail and wipe dry.
We cut the eggplant in circles of about two centimeters and put it in a bowl. Sprinkle with salt and stir. We leave for two hours to get bitterness.
Wash the tomatoes, remove the base of the stalk with a knife. Puree them with a blender or twist through a meat grinder.
Wash sweet pepper, cut in half and wash from seeds. Rinse hot peppers, cut off the hat. Punch with a blender until mashed.
We peel the garlic from the husks, passes through the press and enter into the liquid mass. Pour coarse salt, pour oil, vinegar and punch everything with a submersible blender to a homogeneous mass.
Squeeze the eggplant from bitter juice and fry lightly in a pan. Literally pop a couple of minutes on each side.
Put them in a bowl.
Pour hot sauce into the pan, boil for about fifteen minutes. Add eggplant and simmer until boiling.
We begin to fold the workpiece into prepared containers. First, pour a little hot sauce, then lay out a layer of eggplant and thus fill the entire jar.
Immediately twist with a tightly boiled dry lid and put the bottom on the floor up. Wrap in a thick towel until cool. Now the treasured jar of spicy appetizer can be stored in a dark and cool place.
Mother-in-law's tongue is a well-known and popular snack. It is distinguished by a special sliced \u200b\u200beggplant, long plates. Also this appetizer is very spicy. Therefore, it is called "Mother-in-law's tongue."
Ingredients:
Step by step recipe
Wash the eggplants thoroughly and wipe them with a clean kitchen towel. Cut the ponytails and cut them in half first. Then, each half along several parts thick a couple of centimeters. You should get “tongues”.
Sprinkle them with salt, mix and put in a large pan.
Rinse the bell peppers outside, cut off the hat and cut in half. We remove the seeds, cut off the partitions and rinse inside so that there are no seeds left.
Hot peppers just wash and cut off the hat.
Sweet and hot peppers are passed through a meat grinder.
Peel the garlic, pass through a press or rub on a fine grater. Enter the mass into the liquid.
Pour eggplant with cooked hot sauce. We introduce granulated sugar, vegetable oil and granulated sugar.
Stir and place the pan on the stove.
Turn on medium heat and bring to a boil. Tomim with weak drilling for half an hour. Pour the vinegar and mix. Turn off the stove.
We take prepared glass containers and lids. We spread "Mother-in-law's tongue" to the very edges of the jars.
We tighten the lids tightly and put the snack on the floor up the bottom. Wrap in a blanket and leave until the jars have cooled. Now you can hide the blanks in a dark and cool place.
Prepare a delicious spicy eggplant appetizer without sterilization. We will get a spicy salad "Twinkle". The recipe is designed for two cans of half a liter.
Ingredients:
How to cook
We use medium-sized eggplants. Strongly large do not take. We take red pepper and chili so that the snack is bright with rich color.
Rinse the eggplants well and cut them into circles one centimeter thick. Do not cut thinner, otherwise the eggplant will turn into porridge with further processing.
Salted them generously, mix and knead with your hands. Leave them for one hour, let the extra bitterness come out.
After the specified time, rinse them in cold water and slightly squeeze from bitter juice.
Pour the prepared eggplant into oil, mix and place on a baking sheet. Preheat the oven to 200 ° C and bake them for twenty minutes.
Wash the tomatoes and peppers, peel the garlic. Hot and bell peppers clear of seeds.
Fold everything into a large container.
Twist through a meat grinder into a homogeneous mass. Pour sugar, coarse salt, one hundred milliliters of refined vegetable oil and mix.
We put a bowl of hot sauce on the stove, turn on medium heat and bring to a boil. After we introduce the baked eggplants, mix gently again and simmer for about seven to ten minutes with little boiling.
Remove the container from the fire, pour in the vinegar and mix.
Lay on prepared sterile containers to the top, tighten with boiled lids and turn the jars upside down.
Wrap in a thick terry towel and let cool. Store in a cool and dark place.
Another spicy and spicy appetizer with eggplant for the winter. The recipe is designed for about two liters. You can cook in liter or half liter jars.
Ingredients:
Step by step recipe
Wash the eggplant and cut the green ponytails. Cut into circles about ten millimeters thick. Fold in a large bowl, sprinkle with salt and mix.
Leave in this form for half an hour or an hour.
After we shift the eggplants into a colander, rinse under running water from salt and bitter juice.
We squeeze out excess water delicately with our hands.
Oil the eggplant a little and place on a baking sheet. Bake them for 20 minutes at 200 C. Then cool to room temperature.
We clean the two heads of garlic, disassemble into slices. We wash the peppers and cleanse the seeds. All together with garlic we break through the blender to a homogeneous mass.
Add salt, sugar, vegetable oil.
Pour the hot dressing into the pan, bring to a boil and simmer for five minutes. Pour the vinegar, boil for another minute and turn off the stove.
In sterile jars, first pour a little sauce, then a layer of eggplant, again sauce, then eggplant and so on to the top.
Cover with lids.
We put a wooden stand in a wide pan, on it are cans with sharp eggplant. Pour cans over the shoulders with water and bring to a boil. We sterilize for half an hour and take out, tightening tightly with lids.
We put the whole floor upside down, wrap it with a blanket and leave it for two days. After we remove for long storage.
Eggplants in abundance appear closer to autumn. At this time of the year, you can buy them almost cheaply. How do you want to cook eggplant for the winter faster! It's great to print a jar, another for the New Year!
Perhaps you are new to the culinary business, and do not know the suitable recipes, can not imagine how it is tastier and more efficient to cook all this? Take on eight amazing recipes and make a real feast of your belly in cold winter!
Eggplants are vegetables from which you can cook not only caviar, but also a lot of interesting things. If you like eggplants and want to enjoy them all year long, making it very simple - you just need to close them for the winter.
There are many eggplant recipes for the winter, which 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 recipes for preserving eggplant for the winter.
The sequence of actions for the proper preparation of eggplant dishes is crucial. Following simple principles, changing the ingredients you can get a variety of delicious. Our selected eggplant recipes for the winter will help preserve the full vitamin complex contained in the vegetable.
This dish does not take much time. But even in spite of all simplicity, preservation is very nutritious and tasty.
Components:
In eggplant, cut the tails. Cut the vegetables into rings approximately one and a half centimeters wide, do not forget to salt. Put in the dishes and leave for an hour. Peel 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. Peel lettuce seeds and chop into cubes. Finely chop the garlic and herbs.
Spread the ingredients in a pan, not anyhow, but in layers: carrots, onions, lettuce, garlic, tomatoes, eggplant. Sprinkle each layer with salt. Sprinkle the topmost - that is, eggplant - with chopped greens and pour oil.
Close the pan and set to medium gas. Stew the dish for about an hour. In the meantime, put out the sterilization of the jars. When the appetizer reaches readiness, put it in jars and cover with lids. Then sterilize in a pan with water for another half hour.
Having rolled up the jars, put them upside down and leave them wrapped for a couple of days. It is advisable to remove the eggplant in the pantry, but if the room is cool enough, you can leave it there.
This option of conservation, which is called “lick your fingers,” will be appreciated by admirers of the sharp. To put juicy eggplants into the bins for the winter in jars, using Georgian recipes we will need the following components:
Chop eggplant in small cubes. Pour into a saucepan or other deep utensils, mix with salt and leave alone for about half an hour.
Peel the lettuce from the seeds and crumble in a blender. Chili is right along with the seeds, and garlic is just the same. For lack 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 peppers, the eggplant should have already let out the juice, drain it. Fry the eggplants themselves in a skillet until the light flesh begins to become browned.
Put the peppers and garlic in a pan, pour oil and vinegar. Boil it all and pour eggplant in there. Add salt and sugar, and then boil for another ten minutes or so.
Now you can roll the mixture into prepared jars. It remains only to turn them over, wrap them up and wait until they cool.
In Korea, too, love to eat eggplant. And they also know how to cook them deliciously. Eggplant recipes for winter have numerous recipes, but the Korean way deserves respect. Try this interesting recipe - you should definitely try it.
Components:
Rinse the vegetables. Chop the aubergines and salt them. And leave to stand in silence and peace for about an hour, so that they release all their fluid.
The peeled carrots must be grated, which is used to prepare carrots in Korean. Normal here is not suitable. It is better to use a special one, because slicing a fresh carrot with such a thin straw, using a knife, will be extremely troublesome.
Gut the lettuce and free from the seeds, cut into strips. Onions are half rings, and garlic cloves are passed through a special garlic crush. If there is none, use a fine grater.
With the exception of eggplant, mix all other vegetables in a saucepan or bowl. Sprinkle with red pepper, pour vinegar to the vegetables and forget about this mixture for five hours.
By the end of this time, fry the eggplants in a pan and mix with other vegetables.
Arrange the resulting salad in prepared jars. But it's too early to roll up. First, sterilized cans must be sterilized. Half-liter - fifteen minutes, and a volume of a liter - half an hour. Now you can roll up, cover and leave to cool.
Quite simple and quick enough to prepare an eggplant lecho recipe will surely fall in love with all your household.
Components:
Peel tomatoes. To make the skin peel off easier, literally put them in hot water for a moment, and then in cool water - the skin will peel off without effort. Grind the “bare” tomatoes in a meat grinder.
Put the tomato mass in a deep pan, pour sugar, salt, oil and vinegar into it. Cook no more than a couple of minutes. While the tomatoes are boiling, peel the seeds and finely chop the peppers - both salad and hot.
Throw to the tomatoes and cook for a couple of minutes. Chop the washed eggplants in small strips and put them in a saucepan too.
Chop the garlic finely and also add to the vegetables. When all this mixture boils, cook for half an hour. Add greens to the lecho and wait about another three minutes. After that, you can put the caviar on the banks and immediately roll up.
This famous dish will absolutely appeal to all spicy lovers. The recipe is classic and very simple to prepare, and the components will help us, with the help of which we roll eggplant of mother-in-law on banks for a long winter:
Peel the eggplants. Do the same with tomatoes - dip in hot water and then cool. Then the peel will be removed much easier, thanks to a sharp temperature drop. Clean the peppers from the seeds - both salad and hot. Peel the garlic. Grind all vegetables, except eggplant, in a meat grinder.
Add salt, sugar, vinegar and oil to the resulting mashed potatoes. Crush eggplant into thin slices. Place eggplant and vegetable mixture in a deep pan. Set the pot on a small gas, and let it cook for thirty minutes. It is advisable to stir at small intervals so that the mixture does not burn. Put the finished snack in banks, and roll it with a key.
It's hard to believe, but eggplants for the winter are like mushrooms. You can achieve taste like slippery pickled mushrooms using ordinary magic. The following products will help us to achieve complete similarity with mushrooms:
You need a large and convenient pan. Pour vinegar, add salt to the fire. Washed vegetables get rid of the peel and stalk. We chop the eggplant in cubes of 2 cubic centimeters. By the time of cutting the vegetable, the contents in the pan should boil.
Gently lay the chopped eggplant in it, wait for it to boil, and note the time. After 5 minutes, remove from heat and filter the contents through a colander. It is not known for certain at what point eggplants turn into mushrooms, perhaps at that very second! 
It is important, at this stage, drain all the water as much as possible, for this you can set a colander over deep dishes and wait 30 minutes, by the way all the bitterness of the vegetable will go away with water by the way. While the liquid flows down, peel the garlic, chop the dill and mix with the cooled eggplant cubes. Season with vegetable oil.
In principle, eggplants for the winter with a recipe for cooking like mushrooms are ready for us. It remains to decompose more tightly and refrigerate 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 heated on a new table in sterilized cans and tightened tightly.
Eggplant salad for the winter with a piquant pinworm - a very original recipe for preservation, but certainly delicious. For an extremely pungent taste, human rumor has called the dish like - eggplant light. This appetizer will almost certainly become one of the most popular on your table. And, in addition, in winter it will be an excellent prevention for insidious viruses.
Components:
Cut eggplant into medium-thick rings. 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 steeped for a couple of hours. And as for the amount of salt - take one hundred grams per liter of water from the calculation.
After throw the vegetable in a colander. Moisture should go completely. Then fry the eggplant on both sides. Use refined oil whenever possible.
Finely chop the pepper, and squeeze the garlic cloves through the garlic squeezer, or grind using a grater and then mix with pepper. Pour the hot mixture with vinegar, mix and set aside for half an hour to stand.
Lay the appetizer in cans in layers. A layer of eggplant mixed with pepper and garlic mass. Before you roll up the jars, sterilize them for about half an hour. All is ready!
This very interesting recipe allows you to use eggplant in the winter and as a snack, and as a salad filler. Due to the fact that they completely retain their original shape, the housewives stuff them with carrots. In addition, the aubergines fermented for the winter by real gourmets are revered for the most delicious recipe:
Due to the fact that we have to lay eggplants in jars, we need to choose vegetables of a small size. Necessarily whole and strong. They need to be washed and get rid of the tails. Make an incision along the vegetable and boil a little in salted water. This will help remove the likely bitterness of the fetus itself. Drain and lay the eggplant in a separate bowl.
Peel and grate the garlic, then mix it with salt. With this simple mashed potatoes, grate the eggplant in the place of the cut. Put bay leaves and celery at the bottom of the cans, and then eggplant.
Use salt water as a marinade. Boil and cool it and only then pour the vegetables. Roll up the cans with lids, and leave it straight in the room for five days. After this time, rearrange them in a cooler place.
A lightweight recipe - an intriguing and delicious dish. It can be used both as an appetizer and as a side dish, for example, for meat dishes:
Components:
Cut the tail of the eggplant. Pour salt into a liter of liquid, and let it boil. In this water, cook eggplant for three minutes. Cool and place under a press to leave excess water.
Peel and finely crush the carrots. Peel the lettuce from the seeds, cut into small pieces. Do the same with hot pepper. Peel the garlic and put in a crush or rub on a grater. Stir the garlic with salt, and then mix the vegetables together.
Cut the eggplant lengthwise, but the cut should not be through. Stuff with pepper, carrot and garlic filling.
Put greens in the pre-sterilized jars and place the eggplant. Pour them with vinegar and cover. Sterilize for half an hour. Now you can roll up. It remains only to wrap up and leave the aubergines stuffed for the winter for a couple of days alone.
Step-by-step eggplant recipes for the winter without sterilization in tomato, with garlic, whole
2018-07-07 Marina VykhodtsevaRating
recipe
Time
(min)
Serving
(people)
In 100 grams of the finished dish
1 g
4 gr.
Carbohydrates
6 gr.66 kcal.
A very tasty and easy way to harvest eggplants for the winter without sterilization. At the exit we get a wonderful appetizer or salad. It is possible to lay out and roll up such a blank into jars of any volume, but it is important to steam them well or calcine them first. Additionally, in addition to eggplant, tomatoes are needed for this recipe. You can take ready-made tomato juice in a similar amount.
Ingredients
Step-by-step recipe for classic eggplant without sterilization
We start with tomatoes. We cut the washed tomatoes into pieces and twist through a meat grinder. You can drive through a juicer, get rid of skins and seeds, as you like. Pour the tomato into a large pot or basin, set on the stove. Chop finely hot pepper, add.
When boiling on a tomato there will be a foam that needs to be removed. After that, add salt with sugar, vegetable oil. Boil a couple of minutes.
While the tomato is heating and boiling, you need to cook the remaining vegetables. Remove the seeds from the peppers, cut the vegetable into large cubes. Cut off the tips of the eggplant. We also cut them into cubes or slices, like vegetables for a salad. We simply chop the garlic in any convenient way.
Pour eggplant and pepper into tomato. Cook for 15-20 minutes until almost soft, then pour garlic, stir, cook for another three minutes, pour vinegar, stir.
After adding the vinegar, take a ladle or a large ladle, stir and pick up the eggplant, pour it into sterile jars, filling to the top. Immediately cover, roll and flip.
Cooking time for eggplant depends on the degree of maturity and variety, tomato acid. It is better to directly test the readiness by piercing the pieces, they should not fall apart.
Another simple eggplant recipe that does not require sterilization, but in this version you do not even need to twist the tomato, everything is much simpler and faster. You can immediately put a pot of oil on the stove and start cooking. We sterilize banks in advance.
Ingredients
How to cook eggplants quickly without sterilization
Cut the onions into cups or half rings. We heat the oil, we throw the vegetable into it and begin to fry. Dice the eggplant, toss into the onion in two minutes. Stirring, we cook the same amount of time, do not need to brown.
Cut the pepper into strips, strips or cubes. Cut tomatoes into slices or just slices. We lay it to the eggplant, add salt and sugar, stir and cover. Cook after boiling for a quarter of an hour.
At the end of cooking, pour a spoonful of vinegar, then mix well, pack the eggplant in clean and dry cans.
You can make such a preparation with the addition of carrots, cut a couple of pieces and put it in the oil after the onion, let it fry slightly, then introduce pieces of eggplant.
There are many variations of such a blank, as well as the names. The output is a thick appetizer, reminiscent of the appearance and taste of mushrooms. The recipe is convenient in that in addition to eggplant and garlic, almost nothing is needed. The workpiece is perfectly stored, does not require sterilization, and cooking does not take much time.
Ingredients
How to cook
To cook such eggplant, you need a large pan of about 6 liters and a large frying pan. You can take a cauldron or a stewpan, in which it will fit all the ingredients. Pour water into a saucepan, salt, bring to a boil.
We cut the eggplant into cubes two centimeters, it is not necessary to make smaller. We fall asleep in boiling water, boil for five minutes. From time to time we lower the pieces and stir so that everyone has time to prepare.
Chop the garlic and dill. We prepare vinegar. Pour the oil into a pan or other utensils used for frying. We lay eggplants and begin to stew them in oil. Add garlic immediately, dill in a minute. Stirring, cook for 3-4 minutes.
Pour table vinegar into the eggplant, mix, then reduce the heat to a minimum, but do not turn it off completely. We pick up a snack with a large spoon, put the boiling eggplant in sterile jars, roll it up.
If initially the eggplants are not very young, they have a lot of seeds and the skin is quite tough, then you can put them out in a pan for a little longer, increase the time to 10-12 minutes. It is allowed to peel vegetables from the skin before use, but in this embodiment, the pieces are very poor in shape.
The recipe for eggplant pickled in brine for the winter. At the exit we get a rather spicy and very aromatic appetizer. When serving, pieces of such eggplant can be sprinkled with fresh garlic and herbs, sprinkled with aromatic vegetable oil, or sprinkled with chopped nuts. We select exclusively young vegetables with dense pulp without seeds. In this case, the pieces will retain their shape, and will taste like mushrooms.
Ingredients
Step by step recipe
Cut the ends of the eggplant on both sides. Then each cut lengthwise into two halves, and then again. From each vegetable we get four large pieces.
We measure out two liters of water. Add a teaspoon of salt. We put on the stove, bring to a boil. We lay eggplants and after that we immediately detect five minutes. When cooking, periodically lower the pieces with a slotted spoon, then we then take them out of the water.
While the eggplant is blanched, we prepare sterile jars. At the bottom of each we throw cloves of garlic, hot pepper, peppercorns. We take out the eggplants with a slotted spoon from the pan, shake off the hot water, immediately put the pieces in jars.
In a liter of boiling water we introduce the remaining salt, laurel, boil for a minute. Pour vinegar into the jar of eggplant, and then pickle. Immediately throw the lid, roll up. Hold the bottom of the neck until it cools completely.
You can cut the eggplant for pickling not only along, but also in thick circles of two or three centimeters, this option is more suitable for large specimens.
Another eggplant recipe for winter without sterilization, which is worth attention. Vegetables are harvested in jars as a whole, so we select small items. You can use this preparation as an independent snack or for the subsequent preparation of other dishes. In general, the option is convenient when you need to urgently determine the yield, but there is absolutely no time for this. Calculation of a three-liter jar.
Ingredients
How to cook
At the bottom of a three-liter steamed can, we send peas of pepper and laurel. We wash the eggplants, dry them, cut off the ends from the edges. We put it in a jar, like cucumbers, trying not to leave large voids.
Fill the eggplants with boiling water, put the lid on and leave for half an hour. Pour water into a pan, boil again, pour vegetables in a jar. The second time we stand a quarter of an hour and again pour into a saucepan.
Now add salt and sugar, boil the brine for a couple of minutes, you can pour a few tablespoons of water, since the liquid evaporates a little. In the finished brine, pour table vinegar. After that, immediately pour the steamed eggplant and cork. We put the jar on the lid, throw a blanket over, leave for a couple of days in this position.
In this recipe, it is undesirable to share the ingredients, put the eggplant in small jars. Due to the volume, the workpiece cools slowly, in the process, vegetables are steamed and heated.
