I welcome everyone who cares about preparing tasty and healthy vegetables for the winter. The time began when the housewives cooked, steamed and canned vegetables in full swing. Most do this according to their tried and tested recipes. But you must admit that everyone wants to try something new.
Beautiful "blue" vegetables - as people call eggplants, are tasty and healthy, in addition, they contain a very small amount of calories. Preparations from it are budgetary and affordable for everyone. Even if you are not a happy owner of a garden plot, buying vegetables for preservation for the winter will not be a problem, nor will it hit the family budget. But what help will be in addition to the home menu.
Eggplant snacks are always very tasty, which is why most often jars with them diverge in the first place. At the same time, preparing preparations from them is not at all difficult, even the hostess, who first took up this business, can handle it. And my selection of interesting, delicious and proven over the years recipes especially for you below.
Very interesting, beautiful and tasty preservation for the winter. I once saw a recipe on TV in one cooking show, I decided to use it. Our family and friends liked the appetizer so much that I prepare such preparations every year.
1. Wash the eggplant, cut into large pieces. Transfer to a bowl and cover with salt. Let the bowl with them stand for about 20 minutes or a little more.
2. At this time, we will cut the remaining vegetables. Chopped quince with bell pepper.
3. Fill the pan with water, add salt, sugar, vegetable oil to it. After boiling the brine, send vegetables to it. Eggplant is best washed with salt before adding. Simmer for a quarter hour.
4. Then pour the vinegar, hold the pot on the stove for a couple of minutes.
5. Arrange in prepared clean jars, do not forget about their sterilization, close the lids. Turn over the blanks as shown in the photo, be sure to cover.
Check out a few options.
6. Once the preservation jars have cooled to room temperature, transfer them to your pantry.
Good mood, tasty and healthy preparations!
In the season of collecting fresh vegetables, we as a whole family strive to prepare as many interesting and varied preparations from them as possible. And when the cold winter comes, it is always nice to open a jar of fried potatoes or any other dishes.
1. Remove the peel from the eggplant, this action is optional, cut into circles about a centimeter thick. Place in a deep bowl, fill with salt water. In order to leave the bitterness, leave them to stand for 20-30 minutes.
2. Heat the pan with the vegetable oil added to it. Fry eggplant mugs on both sides. After that, put them on a wire rack or paper towels, so all excess oil will go away from them.
3. Then transfer them to the bowl.
4. Peel the carrots, grate. Small or large, it does not matter, focus on your preferences. Transfer to a saucepan, then squeeze the peeled garlic cloves through the garlic clove to it.
5. Peel the onion, rinse in cold water. Chop in half rings and put in a bowl with carrots. Mix everything well.
6. Prepare banks in advance, wash, sterilize. The appetizer is laid out in layers. Lay a few circles of fried eggplant on the bottom.
7. On top of a small amount of carrots mixed with onions and garlic.
8. Thus fill the jars to the brim. Press down with a spoon or hands after laying each layer, so that the snack is as tight as possible in the jar.
9. To prepare the marinade, mix in a saucepan water with sugar and salt. Wait for the boil, and then pour the vinegar. Pour the marinade appetizer in jars, then roll up the lids.
Good luck in making winter preparations!
Great appetizer for all kinds of dishes. This preservation does not require sterilization, it is prepared very simply and quickly. I have been using the recipe for a very long time, I have never failed. I advise you to prepare for the test.
1. From the eggplant, cut the skin, cut into large cubes. Transfer the chopped fruits into the pan, add salt, one tablespoon is enough, mix. Leave to stand for half an hour, so the bitterness from the eggplant will go away. The fluid that forms is then drained.
2. From the bell pepper remove the core with seeds, wash. Grind into strips, but not finely.
3. Send a pot of vegetables to the stove, pour in vegetable oil. Stew on low heat for about 10 minutes, so that the vegetables become softer, but were not fully prepared.
4. You need to mashed the tomato, using a meat grinder or blender for these purposes. Add sugar to neutralize excess acidity, transfer the mass to vegetables. Continue to simmer for about 20 minutes, stirring occasionally. Do not remove the cover.
5. Peel the garlic, chop it through a press, or chop it with a knife as finely as possible. Send to the pan to the already prepared vegetable mixture, pour in the vinegar, mix. Be sure to taste it, if necessary, add salt, sugar.
6. Rinse the jars properly, fill them with a snack immediately after sterilization, close tightly with lids.
Delicious blanks, eat with pleasure!
Spicy spicy appetizer due to garlic, a mixture of peppers and spices will be very interesting in taste. The whole eggplant is pre-baked in the oven, and then stewed in tomatoes.
1. Wash the eggplant, towel dry. Put on a baking sheet, pierce large fruits with a fork in several places. Bake in a warmed oven at 200 degrees for about half an hour.
2. Rinse the tomatoes, remove the peel from them. This is not difficult to do, just dip them in steep boiling water for several minutes, after making a cross-shaped incision on the top, after which the peel will be easily removed. Grind to a puree with a blender. Pour the tomato mass into a saucepan or stewpan. Bring the mass to a boil over low heat. Then add salt, sugar, spices and a mixture of peppers.
3. From the cooled baked eggplant, remove the peel, chop randomly. Transfer them to tomato sauce, mix. Cook for 5-7 minutes, then add the garlic, which is passed through the press before this.
4. Snack fill sterilized jars, roll lids.
Here is such a simple preparation for the winter is ready, try and you cook!
Honestly, I myself have not cooked this recipe yet. But I really liked the idea itself. And how all this is deliciously shown and told on the video is beyond words. I took the recipe to my piggy bank, be sure to cook this year.
I wish you success!
The closer the autumn season approaches, the more we need to take care of the blanks that will be on your table in the cold season. In addition, I am sure that everyone has difficult days, after which there is no desire to stand at the stove. In this case, conservation always helps me.
Prepare stocks in a good mood, tasty preparations for you and long stored!
Guests from the far south - eggplant - can not be called such a rarity on the table of the average Russian. Mistresses have long mastered the recipes for making fried and salted "blue ones." A little lower you can find recipes for preparing tasty, healthy vegetables for the winter, their peculiarity is simplicity, affordability, and excellent taste.
Eggplants have excellent taste, so they try to prepare them for a long time by any means. The most famous is conservation. But you can cook an original appetizer of eggplant and vegetables without the use of a seaming machine and the sterilization process. Such a blank will be stored from 2 to 3 months.
Cooking time: 45 minutes
Quantity: 5 servings
Eggplant salad for the winter is the most popular dish among preparations. A little effort and diligence in the fall, but in the winter at any time on the table is a tasty, fortified dish. It can be served as a salad, as a side dish, and even as an independent dish, for example, in vegetarian food or for weight loss.
List of ingredients (for every 6 kg of eggplant):
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Blue ones are good friends with other vegetables, the most delicious preparations are those in which onions or garlic make up eggplant.
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Koreans - well done, they conquered the whole world with their dishes. But the Russian housewives were not at a loss, carried out an audit of Korean cuisine and learned how to make preparations no worse than cooks from the Land of Morning Freshness.
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Another recipe where eggplant and garlic are the main “heroes”. The peculiarity of this proposal is the “company” made up of walnuts, which give the appetizer a spicy taste.
List of ingredients at the rate of 1 kg of blue ones:
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Blue fried ones are very tasty, but require some cooking skills. It is known that bitterness is present in them, if one does not get rid of it, one can say that the dish will be spoiled. Fried eggplant is good, but with parsley and walnuts is amazing.
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Many housewives know: if the eggplants are cooked correctly, it will be difficult to distinguish them from pickled mushrooms. They are similar in appearance and consistency, and, most importantly, in taste.
List of ingredients at the rate of 10 half-liter containers:
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The recipe got this name, most likely, from some loving son-in-law. The eggplant in it is quite sharp and piquant, it is visible and reminded the man that you need to keep an eye on your mother-in-law.
List of ingredients (based on 4 kg of eggplant):
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At the mere thought of an appetizer, saliva starts to flow from the eggplant, only the housewives are sad because it takes a lot of effort. But there are recipes, one might say primitive, but with a delicious taste.
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Blue with stuffing look very impressive, with some skill and help from loved ones, any young housewife can cope with this recipe.
List of ingredients for each kilogram of eggplant:
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Eggplant for the winter is a popular appetizer with a great taste of eggplant that you will enjoy in the winter. Here you will find the best recipes for the winter with step-by-step instructions for harvesting. Canning eggplants becomes relevant in late summer, when there are a lot of eggplants and they are getting cheaper.
Dishes for the winter are prepared from eggplant with tomatoes and other vegetables, of which they make: lecho, sauté, various spicy snacks. In this selection, our chefs share eggplant recipes with photos and step-by-step instructions.
With the onset of autumn, every mistress takes care of winter stocks, which then the whole family will regale. Many try to make a maximum of a variety of vegetable salads, pickles, to open in the cold season and eat as a tasty addition to the main dishes.
If you want blanks to be stored in your pantry for a long time in the winter, it is important to follow the entire cooking process from start to finish. First of all, you should pay attention to the choice and preparation of eggplant: they must meet the criteria listed below.
Otherwise, none of the selected recipes will work out for you, and the canned jars will simply explode due to fermentation during storage. See below for tips on choosing and preparing eggplant:
Eggplant recipes for the winter will be an excellent option that will help diversify your collection of blanks in the pantry. Try to prepare several types of preservation with this vegetable in order to have an idea of \u200b\u200bits different taste qualities. And what is needed for this, look further. This section contains a variety of eggplant blanks for the winter.
Recipes - you will lick your fingers, the most popular and in demand among summer residents and all lovers of home preservation. The most delicious: eggplant, like mushrooms, in oil. Small eggplants instantly disappearing from the table in adjika.
A very interesting lecho with eggplant. Be sure to try the eggplant caviar, in which zucchini has been added for juiciness. For those who prefer not to spend much time in the kitchen - a good recipe for pickled eggplant. And, of course, everyone’s favorite Ten. "Little Blue", badrijan, aka eggplant - the herbal fruit of the nightshade family.
Among vegetable lovers, canned eggplants like mushrooms or canned eggplants have won their hearts for a long time with their unusual taste - the best cooking recipes resembling mushroom preparations. Such an appetizer is great as a side dish for potatoes and cereals, and some people like to just eat it in the bite with bread.
In the "Preparations" section, we present you the best recipes for eggplants for the winter, so before you start cooking eggplants, it will not be superfluous to recall the features of their processing. They are common to all recipes, among which there are blue ingredients. As you know, these vegetables contain corned beef, which gives them a bitter aftertaste. To eliminate the bitterness, eggplant should be pre-processed. There are two processing methods:
In both methods, the eggplants release the juice with which bitterness is released. All liquid must be drained and the vegetables well washed under running water so that salt does not remain, otherwise there is a risk of spoiling the taste of the finished product. Then lay the eggplants in a colander and drain the excess water.
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The lack of sterilization in the recipe for the workpiece for the winter significantly saves the time and effort of the hostess. Therefore, such simple recipes are very popular.
Eggplants like mushrooms for the winter without sterilization, the recipe with the photos of which you will find later on, is easy to prepare, because eggplants for the winter are always the best recipes to cook. And their taste is almost indistinguishable from pickled mushrooms.
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Let's look at eggplant for the winter the best recipes from housewives. Today, many housewives have their favorite homemade eggplant preserves. Eggplants canned for the winter are prepared: fried, salted, pickled, pickled, and caviar and salads with tomatoes, garlic, pepper, carrots and other vegetables are made from them.
Numerous complex and simple eggplant recipes are very popular among housewives who love and know how to make preparations for the winter easily and simply. We can preserve everything with experience and without it, who wants to treat themselves and loved ones with delicious eggplant dishes in winter - together!
In this embodiment, we will fry the eggplants in oil, rather than boil. Thanks to this heat treatment, they better absorb the taste and smell of garlic and onions. And as a result, eggplant like mushrooms in oil for the winter, the recipe of which awaits you further, both in appearance and taste will very much resemble pickled forest mushrooms.
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On a note! In order not to overcook the eggplants, cook them in small portions, laying them in a thin layer in a pan!
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Eggplants are also beautifully called “blue vegetables” for their, of course, pleasant and unusual appearance, color. In addition, you probably noticed that if the cut eggplants lie in the air for a long time, then their white inside turns blue. This is due to the contact of certain components with air. Eggplants for the winter the best recipes in completely different variations are offered to the hostesses in a separate thematic section.
Eggplants are so firmly established in our kitchen that we lovingly call them blue and prepare delicious dishes from them all year round. You can make various blue appetizers from the blue or serve as a hot meal.
Mushrooms eggplant can also be made as a spicy pickled snack for the winter. To do this, a lot of garlic and hot pepper are added to the recipe. Our next step-by-step recipe will tell you how to cook such spicy fragrant eggplant for mushrooms with garlic and pepper for the winter.
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On a note! Do not ignore the “salt bath”: it relieves eggplant of bitterness and helps them absorb less oil during the frying process!
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There are just a huge number of eggplant recipes for the winter. Today we want to offer you the best, time-tested and experienced blanks. We hope that from all the variety you can choose the one you like most.
Eggplants are useful for their microelements and vitamins, and they are not only possible, but also recommended for harvesting for the winter. Eggplants for the winter best recipes for cooking "mother-in-law's tongue" is perhaps the most popular salad option.
We know that eggplant in any form and method of preparation is ideally combined with garlic. In this type of seaming of garlic you need to use a lot, because the name "mother tongue" obliges this version of seaming to be sharp. For the sake of sharpness, someone, except for garlic, adds to the jars the grated horseradish root, hot pepper even with grains!
Here you already need to understand how much you and your family members are really lovers of spicy dishes. In addition to traditional caviar and the beloved “mother-in-law's tongue” from eggplant, you can cook a variety of delicious dishes for the winter, which will become a measure of useful substitution of fresh vegetables on the table of every hostess. There are recipes that do not require complex preparation of products for cooking.
You will not need any special culinary skills to prepare this delicious winter salad. As a result, you get such a delicious dish that you will be ready to eat it at least every day. This dish is prepared from the available ingredients and remember that eggplant for the winter -
The best recipes are now always at your fingertips.
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Aromatic eggplant appetizers, perhaps, are loved by everyone, but not all housewives know how to cook them properly. For those who have not yet found their eggplant recipe for the winter, you can cook a dish such as a classic sauté with the addition of zucchini. Eggplants for the winter. The best recipes without sterilization are considered the most simple.
The bottom line is that the banks in which the salad or appetizer is already laid out will not need to be additionally kept in a water bath. But this does not mean that you can just take any can and throw a roll into it. Previously, the jars will still need to be washed with soda, then rinse under cold water and sterilize empty. This can be done in hot water, or you can put it in the oven at 90 degrees and leave it for about a quarter of an hour.
Spicy eggplant salads are a great way to diversify a winter table. Salad can be used both as an independent snack, and as an addition to pasta, potatoes or meat. Salad "Cobra" from eggplant for the winter has a piquant taste and will surely appeal to those who like spicy spicy snacks.
Manjo, or as they also call this dish - eggplant manja - a delicacy of Bulgarian cuisine, which has long been loved by many housewives. In fact, eggplant mango for the winter is a canned vegetable mixture, which will be an excellent dish for the winter table and complement meat and fish treats.
With the recipe "Eggplant in Korean for the winter" you can endlessly experiment! Since its composition can be changed without prejudice to the taste of the final product. But this in no way applies to the process of preparing the marinade, because the preservation of vegetables in the winter period depends on it. The aubergines in Korean are amazing!
It is such an appetizer that is needed in the winter when there are so few fragrant fresh vegetables on the table! Eggplant blanks will be an appropriate complement to the second courses; and also it can be safely included in the holiday menu.
In addition, it is certainly worth mentioning that this dish is healthy, which stores nutrients and vitamins, therefore eggplants for the winter are the best recipes to help you in any situation. Plus to all the advantages - it is simply prepared and perfectly absorbed by the body, as it does not contain fats and has a minimum of calories.
Traditionally, Korean salads are prepared from raw vegetables, that is, without subjecting them to prolonged heat treatment. But when it comes to eggplant, then it comes to pre-cooking, baking in the oven or frying.
Thanks to these procedures, the inherent bitterness of these vegetables leaves them. And cooking, after which less oil is added to the dish, also reduces the number of calories in the finished snack. Clogging the recipe for Korean salads involves the sterilization of glass containers. Vegetables themselves, to avoid digestion, are cut into half rings or straws.
Eggplant after preliminary processing should in no case be raw, but remain moderately hard. The remaining ingredients are laid in the recipe "Pickled Eggplant" at the discretion of the chef.
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Eggplants for the winter best cooking recipes with photos help to better understand how the canning process is carried out. This is especially important for young housewives who do not yet have enough experience to just see the composition of the ingredients and begin to create their culinary masterpieces for the winter.
Although, step-by-step photographs greatly facilitate the work process for experienced housewives. Moreover, they inspire confidence in the recipe, which is also important in any situation. And you can also make eggplant for the best winter recipes like mushrooms.
If you try to combine seasonings and extra greens correctly, then eggplant will really resemble mushrooms to taste. But, unlike the latter, eggplants contain much more vitamins and are much more easily absorbed by the body. They can be eaten even by children, while mushrooms are recommended to be included in the children's diet only from 7-8 years old.
We want to offer you to prepare sharp, very tasty, Georgian-style eggplants with incredible aroma for the winter. They are prepared very simply, and the result is excellent. We advise! From this number of products, you get 2 half-liter cans of eggplant.
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Many housewives harvest various assorted salads for the winter. One of the most successful combinations is a combination of eggplant with tomatoes. Delicious mouth-watering blanks such as stuffed eggplants can be rolled up in jars for the winter - they are so convenient to store, and they will certainly be a great addition to the winter table.
Due to the variety of fillings, you can cook an unusual appetizer, which can be used both as an independent dish, and as a complement to meat or side dishes - all these are eggplant for the best cooking recipes for the winter.
Eggplant stuffed with carrots is one of the famous and popular recipes. Earlier on the shelves you could see tomato sauce Ankle Bens, but inventive housewives figured out how to prepare a similar dressing for the winter at home.
Ankle Bens eggplant salad for the winter is not a very simple sauce. It can be used not only as an addition to spaghetti or other side dishes, but also used as an independent winter dish. It is nice that this recipe is quick and economical.
The excellent taste and combination of products is distinguished by such a workpiece as Korean-style eggplant for the winter. It is based on the main features of this exotic cuisine - spicy marinade and a predominance of sharp notes, however, the processing of the eggplant itself is significantly different from the use of other vegetables in Korean dishes.
If in most dishes raw vegetables are poured with marinade, then preliminary preparation is required here. It's all about the bitterness of eggplant, which can ruin the taste of a dish if it is not removed in advance. To do this, the eggplant is first soaked in water, and then fried, boiled or baked.
Eggplant is a vegetable that combines fantastically with tomatoes, hot spices and garlic. Therefore, it is not surprising that such a recipe as eggplant for the winter in adjika found a lot of fans.
Today there are a huge number of interpretations of the recipe, sometimes very unexpected, but the main thing remains unchanged - the taste of spicy eggplant in a burning tomato sauce. You can use them as a snack or an amazing sauce for various dishes.
Delicious eggplant preparations for the winter - a wonderful treat! Cook at home with the best recipes.
In the cooking season, the big problem is finding the right eggplant recipes. There are a lot of variations and the main ones are considered in the article. Delicious eggplants for the winter according to the best recipes, to realize as easy as shelling pears, especially if you will do everything step by step.
Recipes have the same ingredients, but they differ in cooking technology. There are many nuances that should not be missed. The best eggplant recipes for the winter cannot be prepared without sterilization, as this is a very important aspect of preserving products. Therefore, do not forget about this rule.
Eggplants are one of the most successful winter harvesting options, as they have a rich taste, especially when mixed with additional ingredients.
Variations can be completely different, for example with fungi. In our recipe with a photo, we will consider a very tasty option for cooking eggplant with honey for the winter. It will give a light sweetness and aroma, plus we will add a little more garlic, which will definitely enhance the taste. You can add garlic at your discretion, depending on how you like more, a light aftertaste, or a rich spicy. We also want to immediately note you, choosing a small eggplant for our dishes is worth it. When they are small, they are much more convenient to use. But, of course, the main indicator is their freshness. It will take you about 2 hours to cook with us, the amount of products in the composition is indicated per serving in two half liter jars.
Now we pass to the main part. I love when all the ingredients I have already prepared and at hand, this later helps to save a little time. We start with the fact that our vegetables in a deep basin must be poured with water, all is well washed. To decorate our vegetables, we cut on both sides of the edge, and peel the strips. If you don’t like it, then you can remove the whole skin. Then the eggplant must be cut, you can rings, or optionally in strips. The second option is more practical, so it turns out to save time, both when cutting them, and during frying in a pan. After we cut them, sprinkle with plenty of salt and leave them in this form for about an hour.
In the meantime, we will take on the highlight of our dish. First, peel the garlic, cut it into small pieces.
And when the right time comes, we return to our little blue ones. Before you start frying them, they should be rinsed and dried with paper towels. Then, in turn, we fry them on both sides over low heat. It’s not worth bringing to readiness, just lightly fry.
Then we put our fried vegetables in jars, mix with garlic.
Pour eggplant with our honey marinade. To prepare it like this: pour 300 ml of water into a saucepan, add pepper, bring to a boil. After we add vinegar and salt, then pour our honey. A few more minutes we keep on fire.
And immediately pour in our jars. Once you have done this, we quickly roll up the sterilized lids. We wrap our jars with a warm towel, wait for cooling.
That is all! Not so complicated, right? But then, eggplant with pepper in a honey marinade. you will have a delicious winter!
Be sure to make eggplant salad for the winter according to the recipe described below. In winter, it will become an indispensable snack in any situation. Be it a gala dinner or just a family dinner. This salad is also great as a side dish.
For starters, wash the eggplant, and cut them into circles. Sprinkle with salt and leave aside.
Pass the tomatoes through a meat grinder, or chop them in a food processor.
Put the tomatoes to boil for 20 - 25 minutes. Tomato juice should decrease in volume, boil. Add salt, sugar, vegetable oil to the tomatoes. Mix 0.5 cups of 9% vinegar with 0.5 water and pour into a tomato pour.
Peel the onion into half rings. Grate the carrots. Cut the pepper into strips. When the sauce boils, add the onion to it.
Then pour the carrots, grated on a coarse grater. Onions with carrots in tomato sauce should boil for 10 minutes. The aroma, by the way, is extraordinary!
We wash the eggplants from the salt and lay them on a dry towel so that it absorbs excess fluid. This whole procedure is done so that the eggplant is not bitter.
Add the chopped pepper to the tomato sauce.
Then the eggplant should be cut into large strips and add them to the tomato sauce for the salad.
Add the garlic.
Cover the pan with a lid. Reduce the fire to a minimum. Leave to simmer on fire for 30-40 minutes. Do not forget to mix. Then we lay out on sterilized banks and twist. Under a fur coat, until completely cooled. Store eggplant salad in the cellar or refrigerator.
A delicious appetizer cooked with eggplant and spicy sauce will be a great addition to any festive table. Cooking a recipe does not take much time, but at the same time you can prepare it for the winter. A very aromatic and elegant dish just can not be missed. We will prepare two cans of eggplant in Georgian in volume of 0.5 liters.
Vegetables need to be cut into small pieces and salt.
2-3 hours is enough time for all bitterness to leave the vegetables.
Our minced meat should be placed in a pan. The mixture should begin to boil. Add sugar and mix. We put the already fried vegetables in the same pan. Cook for about 10 minutes.
The resulting mixture is laid out on the banks and roll up.
In two weeks the presented dish will be ready. Georgian eggplants can be removed from the cellar and served at the festive table.
You can add cilantro, fragrant herbs, nuts, and much more as interesting ingredients that improve your taste.
Eggplant salad with bell peppers, zucchini, carrots and tomatoes is very simple to prepare, in one dish, it will not take you more than an hour to cook it. Vegetable salads for the winter without sterilization are one of the most popular winter preparations.
Prepare storage utensils in advance - jars and lids. It is convenient to store vegetable salads in jars with a capacity of 400 to 800 grams, a larger volume involves either very voracious consumers or a large family, since open jars can be stored in the refrigerator for no more than 2 days, as well as any canned food.
Jars and lids must be thoroughly washed and dried in a hot oven. This will protect your workpieces from damage during storage.
So, we take a large capacity for cooking vegetable stew. It can be a pan or a wide-bottom stewpan.
Ripe eggplant without damage and spoilage, with elastic skin, cut into circles about a centimeter thick, put in a saucepan.
Sweet bell peppers cleanse from seeds, cut into large pieces, add to eggplant. The color of the pepper will affect the final color of the salad. I cooked with yellow and green, that is, a little immature, so it turned out to be motley. If the pepper is red, then the color of the finished dish will be darker.
Zucchini peel, cut finely. Also finely chop onions and a head of garlic. Put zucchini, onion and garlic in a stewpan. By the way, young light green zucchini is unnecessary to clean.
Cut the carrots into circles about half a centimeter thick. In such salads, carrots should be cut large, this diversifies the texture of the dish.
Now we pour the sunflower oil into the stewpan, pour sugar and rock salt, add a little ground black pepper and any vegetable seasonings to your liking. Stew vegetables on moderate heat for 40 minutes.
Finely chop a bunch of fresh herbs, throw to the rest of the ingredients, cook for 5 minutes. Pour apple cider vinegar into the stewpan, mix, warm for 2–3 minutes over moderate heat, remove from the stove.
We pack the eggplant salad hot in prepared dry, clean jars. Immediately roll up the lids tightly, turn them over the neck. Wrap canned food in a warm blanket and leave at room temperature for several hours.
Completely cooled blanks are removed in a cold basement.
When you open a jar of eggplant salad in the cold winter, an incredibly tasty and mouth-watering vegetable aroma will fill the room and remind you of summer.
Eggplant salad for the winter without sterilization is ready. Bon Appetit! Stock up for the winter!
Still wondering what recipe to make delicious eggplant for the winter? I highly recommend trying an original and interesting dish - eggplant like mushrooms. Elastic slices of blue with a light aroma of garlic actually resemble mushrooms in some way (I would say it looks like pickled mushrooms). Be sure to prepare a couple of jars of such eggplants for the winter season - I'm sure you will like them!
Eggplants of any maturity are suitable for the recipe of this vegetable harvest for the winter, but it is still advisable to choose young ones (they have not such large and hard seeds). Whether or not to peel is up to you. Someone likes her, but someone can’t stand it. If the eggplants are old, it is advisable to stand them in salted water, and then squeeze them out well - this way you can easily remove the bitterness.
The amount of garlic for eggplant for the winter can be increased or decreased - this is a matter of taste. Vegetable oil is suitable for any refined, that is, odorless (I use sunflower). In the marinade, I have collected the most delicious and fragrant ingredients to the taste of our family. You can safely remove or add your favorites.
To prepare this simple, but very tasty vegetable preparation for the winter, we will need the following products: eggplant, refined vegetable oil and garlic. In addition, for the marinade we take water, table vinegar, granulated sugar, edible salt (not iodized!), Bay leaf, allspice peas, clove buds, mustard and coriander seeds. If you do not like some spices, you can not add them at all.
First of all, you need to cook the marinade. To do this, put salt, sugar, bay leaf, allspice peas, clove buds, mustard seeds and coriander in a suitable volume dish (I have a pan with a capacity of 4 liters).
Pour water (cold or hot - not so important) and put on medium heat to boil the contents of the dishes.
In the meantime, doing eggplant. We wash them, cut the ponytails from both sides, if desired, remove the thin skin (for this it is most convenient to use a housekeeper knife).
Cut the pulp not finely, but rather in large pieces, so that later it would be convenient to eat them. Estimated size - 3 × 3 centimeters.
While we put all the pieces in a bowl (1 kilogram is eggplant in a prepared form).
When the contents of the pan begin to boil, let it simmer for about a minute (you can under the lid). After that, pour table vinegar, mix and put the eggplant slices in boiling marinade.
We wait until the contents of the dishes boil again and cook the eggplants over medium heat without a lid for about 3-5 minutes. During this time, the slices will boil and become translucent. They do not need to be stirred too actively - it is best to lower them to the bottom with a slotted spoon, since vegetables float all the time on the surface of the marinade.
Turn off the fire, close the pan with a lid and let the eggplants stand in the marinade for 10 minutes. During this time, they will absorb all the tastes and aromas of the marinade.
After that, we discard the eggplant slices on a sieve or colander so that the marinade is stacked - it will no longer be useful to us. Let it stand like that for about 10 minutes. I throw out the bay leaf and cloves - they have given enough flavor, and during storage they can give a little bitterness.
During this time, you need to peel and chop fresh garlic - I have one small head, but you can take as much as you like or not use at all if you don't like it.
Pour refined vegetable oil into a deep and wide pan and let it warm over medium heat. After that, lay the chopped garlic and fry in literally 20-30 seconds. You don’t need longer, because the darkened (that is, well-fried) garlic will be bitter, and we need its oil to soak in the aroma.
Immediately shift the eggplant slices into garlic oil, from which the marinade stack is already good. Fry over high heat for 3-4 minutes, stirring occasionally. This is necessary in order to properly warm the eggplants, since we will no longer sterilize them.
We lay out very hot eggplants in pre-cooked dishes, trying not to tamper them too much, while not leaving air bubbles. We also distribute the remains of boiling oil in banks - the pan should remain empty. Regarding the preparation of utensils for canning: I sterilize the jars in the microwave, and boil the lids on the stove (about 5 minutes after boiling is enough). We wash the cans in a soda solution, rinse and pour about 100 milliliters of cold water into each. We steam them in the microwave at the highest power for 6-7 minutes (time is indicated immediately for 2 jars). I advise you to use glass jars with a capacity of 500 milliliters - in total 2 pieces are needed.
Immediately seal the jars with lids. You can use both simple tins (rolled up with a key), and screw ones (they just twist - the husband will help you).
Turn the cans upside down and leave in this position until completely cooled, wrapping something warm (a blanket, blanket, fur coat or coat - which is usually used for canning). Thus, additional heat treatment of the covers and the entire workpiece occurs. We store eggplants like mushrooms where the rest of the seals are - in the basement, cellar or other dark and cool room.
In winter, open the jar, transfer to a bowl, add chopped herbs and fresh onions, mix and enjoy. And you can just like that - no additives. In any case, it turns out a very tasty dish, which is not a shame to offer even to guests. With a slice of black bread or with boiled potatoes - you will lick your fingers! Cook for health, friends, and enjoy your meal!
Rarely, a festive table is dispensed with spicy savory salads and snacks of Korean cuisine. Korean eggplant is also popular. And this is justifiable: a delicious, moderately spicy, slightly pickled appetizer of eggplant, carrots and bell peppers, with spices, will appeal to you and your loved ones.
Prepare products for pickled eggplant for the winter. Wash and peel eggplant and carrots. Wash pepper, cut, peel seeds.
How to cook eggplant in Korean: cut the eggplant into strips. Salt, mix and leave for 30 minutes. Then place the eggplant in a colander to allow the glass to liquid.
Grate the carrots for Korean carrots (or coarse grater).
Cut the pepper into strips.
Fry eggplant in vegetable oil.
Combine all the vegetables, add chopped garlic, Korean seasoning, salt, ground pepper, sugar, vinegar, oil. Mix thoroughly and leave for 4 hours. If you do not preserve, then store the salad in the refrigerator.
For preservation, put the salad in prepared, sterilized jars, cover without twisting the lids, and place in a saucepan with warm water (place a stand or cloth on the bottom). Sterilize 0.5 liter cans in moderately boiling water for 30 minutes, 1 liter cans for 1 hour. After the time runs out, use special forceps to get out the cans and gently, without opening, close (roll up) the covers.
Cover Korean-style cans with eggplant in a blanket and leave for a day, then put in storage. Bon Appetit!
Another eggplant salad for the winter with tomato, carrots, peppers, onions and garlic. A variant of a delicious salad without roasting and baking eggplant. The taste of the salad is rich, but at the same time delicate.
Wash the tomatoes, cut out the attachment points of the stalks (if they are hard) and grind in a meat grinder or grind in a blender. We need 1.5 liters of tomato.
Wash onions, peppers and carrots, peel and cut into small pieces.
Peel the garlic.
Grind onions, peppers, carrots and garlic in a meat grinder. It is when the vegetables are ground in a meat grinder, they are obtained in very small pieces (rather than mashed potatoes, as in a blender), which gives the salad its piquancy.
Pass the hot pepper through the meat grinder, or cut it very finely (this must be done with gloves, the pepper burns the hands very much). Mix the chopped vegetables thoroughly.
My eggplant, cut the stalks and cut into small pieces. The eggplant peel must be cleaned if it is slightly bitter and rough, if the peel is thin and does not have a bitter taste, it can not be removed.
Add chopped eggplant (4 tbsp.spoons with a hill \u003d 120g.), Add sugar (4 tbsp.spoons with a hill \u003d 80g.) And tomato, bring to a boil over medium heat and add chopped vegetables. When everything boils, simmer for 15 minutes over low heat, then add vinegar and oil. Boil for 5 minutes, try, maybe you need to add more salt or sugar. (if the tomatoes are very acidic, you can add a little less vinegar and more sugar.
Put boiling salad in sterile jars, roll up with sterile lids and wrap until completely cooled. About 6 liters of salad are obtained from the indicated amount of vegetables.
Pickled eggplant.
Ingredients:
For marinade:
Cooking method:
In eggplant, cut the stems, pierce in several places. Dip in boiling salted water (20 g of salt per 1 liter of water) and blanch for 2-3 minutes, then remove and squeeze under oppression. Put spices and garlic cloves on the bottom of sterilized cans. Fill the jar tightly with eggplant. For the marinade, bring to a boil water with salt and sugar, pour vinegar. When it boils, remove from heat. Pour eggplant with hot marinade. Sterilize 1 liter cans for 20 minutes. Then roll up and flip. Wrap jars of pickled eggplants according to this recipe until cool.
Pickled eggplant with pepper.
Ingredients:
For brine:
Cooking method:
Before pickling eggplant for the winter, bell pepper should be cut into slices, hot pepper - rings, garlic - slices. In eggplant, remove the stalk. Pour water into a large pan, add salt (100 g of salt to 1.5 liters of water), bring to a boil. In small portions, dip the eggplant in boiling water and cook until soft (10-15 minutes, depending on size). Pour vinegar into the bottom of the cans, put some garlic and pepper. Lay eggplant tightly on top, sprinkling with garlic, hot and bell peppers. Separately, prepare the brine by dissolving the salt in boiling water. When the jars are full, pour the vegetables with brine. Cover the jars and sterilize: 1 liter - 10 minutes, 2 liters - 20 minutes, 3 liters - 30 minutes. Then roll up, turn over and wrap up to cool.
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Ingredients:
Cooking method:
For this tasty and quick recipe for pickled eggplant in vegetables, you need to remove the stem, make a long side incision in the form of a pocket. Dip eggplant in boiling salted water (30 g of salt per 1 liter of water) for 3-5 minutes. Then remove and squeeze out under oppression so that bitterness comes out. Grind greens and garlic, mix with salt. Stuff the eggplants with the mixture, place them tightly in sterilized jars, pour brine, pour vinegar. Cover the jars and sterilize: 0.5 liter - 15 minutes, 1 liter - 25 minutes. Then roll up and wrap until cool.
Ingredients:
For marinade:
Cooking method:
To pickle eggplant for the winter according to this recipe, remove the stem from the vegetables and blanch in boiling salted water for 5 minutes. Then squeeze out under oppression so that bitterness comes out. Finely chop the greens and onions, add the garlic passed through the press. In each eggplant, make an incision along, put a little stuffing inside. For the marinade, bring to a boil water with salt and spices, pour vinegar, remove from heat. Pour eggplant with hot marinade and put under oppression for 2-3 days. Then transfer to sterilized jars. Bring the eggplant fermented liquid to a boil and pour into jars. Sterilize 1 liter cans for 15-20 minutes. Then roll up and wrap until cool.
Below are photos of pickled eggplant cooked according to these recipes:
Salted eggplant with celery.
Ingredients:
For brine:
Cooking method:
Before salting the eggplant, the vegetables need to remove the stalks, make a deep cut in each and blanch in salted water (60 g of salt per 1 liter of water) for several minutes. Then put under oppression to glass water. Grind garlic with salt, stuff eggplant. At the bottom of the container for pickling, put a bay leaf, a little green celery, lay eggplant on top and cover with the remaining greens. Boil water with salt for brine, allow to cool. Pour eggplant with cold brine to completely cover the vegetables. Cover the container and leave at room temperature for 5 days. Then rearrange in the refrigerator. Before use, cut the eggplant into slices and season with vegetable oil.
Salted eggplant with garlic.
Ingredients:
For brine:
Cooking method:
For this homemade preparation for the winter in small eggplants, you need to make a deep incision in the form of a pocket. Put the vegetables in a wide pot, pour boiling water, add salt (50 g of salt per 1 liter of water) and blanch the eggplant in brine for 3-5 minutes. Then remove and squeeze under oppression. Finely chop the garlic, stuff the eggplant. Place vegetables tightly in a container. Prepare the brine by adding salt and spices to the water, bring to a boil, strain. Warm eggplant with warm brine, set oppression. Leave at room temperature for 3-4 days. Store salted eggplant cooked according to this recipe in a cool place.
Ingredients:
Cooking method:
Before salting the eggplants for the winter, they must be washed thoroughly, make 10-12 punctures with a skewer in various places. Dip in salted water (1 tablespoon per 1 liter of water) for 30 minutes. Then rinse and drain. Finely chop the greens. Place the eggplants in a container, pouring greens, salt and condensing so that the liquid stands out. Install oppression. Leave for 5-7 days at room temperature. Then store in a cool place.
Ingredients:
For brine:
Cooking method:
In small eggplants, make a deep incision in the form of a pocket. Boil 1 liter of water, add 30 g of salt. Dip eggplant in boiling brine, blanch for 5 minutes. Then remove and squeeze under oppression. Finely chop the carrots, parsley root, onions and parsley. Stuff the eggplant with the mixture, dress with celery sprigs, lay tightly in a bowl, pouring finely chopped garlic. For brine, bring to a boil water with salt, cool. Warm eggplant with warm brine, put oppression on top. Salted eggplant cooked for the winter according to this recipe, leave at room temperature for 5-7 days. Then store in a cool place.
Eggplant tongues in tomato and vegetable fill.
Ingredients:
Cooking method:
To preserve eggplant according to this recipe, the vegetables need to be peeled, cut along the tongues, soaked in salted water for 40 minutes. Grind the rest of the vegetables with a blender or mince, put the mass on the fire and simmer for 20 minutes after boiling. Rinse eggplants, dry, fry in oil on both sides until golden. Then put in jars, shifting stewed vegetables. Sterilize jars with a volume of 0.5 l for 15 minutes, 1 l - 25 minutes Roll up, turn over and wrap up to cool.
Spicy canned eggplants.
Ingredients:
Cooking method:
Wash the eggplants thoroughly, cut into circles and soak in salted water (20 g of salt per 1 liter of water) for 20 minutes. Then rinse, dry and fry in vegetable oil. Do not pour oil. Chop the garlic, mix with salt, sugar, vinegar and ground pepper. Grease the eggplants with the mixture and put in sterilized jars, shifting with branches of greenery. Bring the remaining oil to a boil, gently pour into jars, sterilize for 10-15 minutes (time is indicated for jars with a volume of 0.5 l).
As shown in the photo, the eggplant canned according to this recipe needs to be rolled up, flipped and wrapped until cool:
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Ingredients:
Cooking method:
For this recipe for canned salad for the winter, the eggplants need to be cut into round or semicircular slices 1 cm thick, salt, leave for 20 minutes, then squeeze. Grind the remaining vegetables with a blender or mince, add salt, sugar, vegetable oil, bring to a boil, simmer for 15 minutes. Pour in the vinegar. Put eggplant in a boiling mass, simmer for 20 minutes over medium heat. Put the salad in sterilized jars, roll up, turn over and wrap until cool.
Ingredients:
Cooking method:
Cut eggplant into semicircular slices, bell pepper and onion in half rings. Grind tomatoes, hot peppers and carrots with a blender or mince, put in a saucepan, bring to a boil, add oil. Put chopped bell peppers, onions and eggplant for vegetables, stew for 30 minutes. Add salt, sugar, ground black pepper, chopped garlic, stew for another 5-7 minutes. Pour vinegar, bring to a boil and remove from heat. Arrange the hot eggplant salad, canned according to this recipe, in prepared jars, roll up, turn over and wrap until cool.
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Eggplant saute.
Ingredients:
Cooking method:
For this recipe for marinated saute for the winter, the eggplants must be thoroughly washed, cut into cubes, soaked in salted water (20 g of salt per 1 liter of water) for 20 minutes. Then squeeze so that bitterness comes out. Cut tomatoes and bell pepper into large cubes, grate the carrots. Put the prepared vegetables in a saucepan, add oil, simmer for 30-40 minutes on low heat. Add garlic, herbs, salt, sugar, simmer another 10 minutes. Arrange the hot mass in sterilized jars, roll up, turn over and wrap up to cool.
Eggplant saute "Generous garden".
Ingredients:
Cooking method:
Cut eggplant, zucchini, carrots and onions into cubes, fry in oil. Bring tomato juice to a boil, pour into a saucepan to vegetables. Add chopped garlic, vinegar, sugar, salt, ground pepper, simmer for 30-40 minutes. Cooked according to this recipe, delicious pickled eggplant must be decomposed in sterilized jars, roll up, turn over and wrap until it cools.
Ingredients:
Cooking method:
In order to quickly and tasty pickle eggplant according to this recipe, vegetables need to be cut into large cubes, chopped garlic. Combine tomato juice, garlic, butter, salt, sugar and vinegar, bring to a boil. Put onion and bell pepper in boiling tomato juice, simmer for 2-3 minutes after boiling. Then add the eggplant, simmer another 8-10 minutes. Arrange the hot mass in sterilized jars, roll up, turn over and wrap until cool.
Ingredients:
Cooking method:
Before cooking pickled eggplant, you need to combine tomato juice and oil, bring to a boil. Cut vegetables at random. Put eggplant and carrots in boiling tomato, simmer for 10 minutes. Add bell pepper, simmer for 10 minutes. Then put finely chopped garlic, add salt, sugar, vinegar, stew for 5-7 minutes. Place the salad in sterilized jars, roll up, turn over and wrap until cool.
Ingredients:
Cooking method:
To pickle the eggplants as described in this recipe, they need to be peeled, cut into cubes. Grind garlic and hot pepper in a blender. Combine water, oil, vinegar, salt, sugar, bring to a boil. Put eggplant, pepper and garlic in a boiling mixture, simmer for 20-30 minutes. Put hot salad in cans, roll up, turn over and wrap until cool.
Check out our selection of pickled eggplants for the winter for the recipes above:
Eggplant salad with basil.
Ingredients:
Cooking method:
Before preserving the eggplants, they must be thoroughly washed, cut into circles about 1 cm thick, dipped in boiling salted water (20 g of salt per 1 liter of water) and blanched for 2-3 minutes. Then lay in a colander, drain to water. Cut tomatoes into slices, put on the bottom of thick-walled dishes. Put eggplant on them, simmer under the lid for 5-7 minutes. Add honey, salt, vinegar, oil, simmer for 15 minutes. Then add finely chopped basil and garlic, stew for another 5 minutes. Arrange the boiling mass in sterilized jars, roll up, turn over and wrap up to cool.
Georgian canned eggplants.
Ingredients:
Cooking method:
This is one of the best recipes for eggplant preparations for the winter for those who love Georgian cuisine. Eggplant should be cut into circles 1 - 1.5 cm thick, dipped in salted water for 1 hour, then squeezed and fry on both sides in half the norm of the oil. Pass the tomatoes through a meat grinder, add salt, sugar, spices, the remaining oil, bring to a boil. Boil the sauce for 15 minutes, then pour in the vinegar, add chopped herbs and garlic, mix and remove from heat.
As shown in the photo, in order to preserve the eggplants according to this recipe, they need to be laid out in prepared jars, pouring with the prepared sauce:
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Cover the jars and sterilize for 30-40 minutes (time is indicated for jars with a volume of 0.5 l). Then roll up, turn over and wrap up to cool.
Ingredients:
Cooking method:
Cut eggplant into circles, sprinkle with salt, leave for 20 minutes, then rinse and squeeze. Grind garlic, nuts, herbs and chili peppers in a blender, add salt, vinegar and half the norm of oil. Fry the eggplant in the remaining oil on both sides. So, we can preserve eggplant for the winter according to this recipe: for this, put a spoonful of nut mass on the bottom of prepared cans. Then put the hot eggplant, topping with peanut sauce. Sterilize jars with a volume of 0.5 l for 20 minutes, 1 l - 30 minutes. Roll up, turn over and wrap up to cool.
Ingredients:
Cooking method:
For such a simple preparation of eggplant for the winter, tomatoes need to be cut, put in a saucepan, heated and rubbed through a sieve. Boil the tomato mass in half. Cut eggplant into circles 1.5-2 cm thick, dip in salted water for 20 minutes (20 g of salt per 1 liter of water). Then dry and fry in heated oil on both sides until golden brown. Cut the onion into thin half rings, quickly fry. Combine tomato, fried onions, chopped garlic and herbs. Add salt, bring to a boil, stirring constantly. In a sterilized jar, put a little tomato, then put the fried eggplant, pouring tomato. Sterilize jars with a volume of 0.5 l for 20 minutes, 1 l - 30 minutes. Then roll up the workpiece from the eggplant and wrap until cool.
Ingredients:
Cooking method:
To prepare eggplants for the winter according to this recipe, vegetables must be thoroughly washed, cut into circles about 1 cm thick, salt and leave for 20 minutes. Then rinse, squeeze and fry in oil on both sides until golden brown. Put the fried eggplant in sterilized jars. Peel the tomatoes, cut, put in a saucepan. Add finely chopped onions, garlic and herbs, bring to a boil. Pour salt, sugar, simmer for several minutes. Pour boiling eggplant over marinade. Sterilize jars with a volume of 0.5 l for 10 minutes, 1 l - 15 minutes. Then roll up, turn over and wrap up to cool.
Here you can see a selection of photos of recipes for eggplant canned for winter:
Fried eggplant in pepper marinade.
Ingredients:
Cooking method:
For this recipe, eggplant blanks need to be cut into slices, salt and leave for 30 minutes. Then squeeze and fry in vegetable oil on both sides until golden brown. Grind bell pepper and garlic with a meat grinder or blender, pour vinegar. Bring the mixture to a boil, add salt and pepper to taste. Put the fried eggplant and pepper mixture in layers in sterilized jars, cover with lids. Sterilize 0.5 L cans for 20 minutes. Then roll up, turn over and wrap up to cool.
Eggplant with tomatoes and garlic.
Ingredients:
Cooking method:
For this tasty preparation, the eggplants should be completely boiled in salted water (30 g of salt per 1 liter of water) for 10-15 minutes. Then remove, cool, cut into circles and fry on both sides. Pass the garlic through a press, cut the tomatoes into slices about 5 mm thick. Put a layer of eggplant in sterilized liter jars, sprinkle with ground pepper and garlic, cover with tomato slices, salt. So, alternating, fill the jars to the top, sealing the layers with a spoon. Pour the remaining oil from the frying and 5 ml of vinegar into each jar. Cover, sterilize for 25 minutes (time is indicated for cans of 1 liter). Then roll up, turn over and wrap up to cool.
Ingredients:
Cooking method:
Wash the eggplants thoroughly, cut into 1 cm thick circles, soak in salted water (20 g of salt per 1 liter of water) for 20 minutes. Then squeeze, dry, put on a greased baking sheet, sprinkle with oil. Bake in an oven preheated to 200 ° C for 10 minutes, turn to the other side and bake for another 10 minutes. Pass the garlic, Bulgarian and hot pepper through a meat grinder or chop in a blender. Add vinegar, salt and remaining vegetable oil. Put eggplant and pepper mixture in layers of sterilized jars. Sterilize 0.5 L cans for 10-15 minutes. Then, cans with eggplant blanks for the winter need to be rolled up, turned over and wrapped until cool.
Ingredients:
Cooking method:
To prepare a tasty preparation for the winter from eggplant, tomatoes, garlic, Bulgarian and hot peppers need to be passed through a meat grinder. Add salt, sugar, butter, vinegar, bring to a boil and cook for 10 minutes. Peel the eggplant, cut into large cubes, sprinkle with salt, leave for 20 minutes, then squeeze. Put eggplant in tomato mass, simmer for 20 minutes.
As you can see in the photo, the hot eggplant billet prepared for the winter according to this recipe needs to be decomposed into sterilized jars, rolled up, turned over and wrapped until cool:
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Pickled eggplant "Spark" with honey.
Ingredients:
Cooking method:
To prepare a piece of eggplant according to this recipe, which is considered one of the most delicious, vegetables must be thoroughly washed. Then cut into circles 1 cm thick, soak in salted water (20 g of salt per 1 liter of water) for 20 minutes. Then squeeze, dry and fry in vegetable oil on both sides until golden brown. Pass the garlic, Bulgarian and hot pepper through a meat grinder or grind in a blender, add honey vinegar and salt. Stir thoroughly to dissolve the honey. Put eggplant and pepper mixture into layers in sterilized jars. Sterilize jars with a volume of 0.5 l for 10-15 minutes. Then roll up, turn over and wrap up to cool.
Korean-style eggplant marinated with carrots.
Ingredients:
For marinade:
Cooking method:
This is one of the best eggplant blanks for those who love Korean cuisine. Cut eggplant in circles with a thickness of 0.8-1 cm, salt, leave for 20 minutes. Then rinse, dry, put on a baking sheet, sprinkle with half the norm of oil and bake in the oven at 180 ° C for 10 minutes. Then turn to the other side and bake for another 10 minutes. Cut the onion into thin half rings, grate the carrots for a Korean carrot. Heat the remaining oil in a pan, add spices, mix and pour the carrots. Add the garlic passed through the press to the carrots, mix, leave for 15 minutes. Put eggplant in prepared jars, transferring carrots and onions. For the marinade, bring to a boil water with sugar and salt, add vinegar and remove from heat. Pour the hot marinade into the jars, cover them with lids and sterilize: jars with a volume of 0.5 l - 15 minutes, 1 l - 20 minutes. Then roll up, turn over and wrap up to cool.
Cooking method:
For a delicious preparation according to this recipe, the eggplant should be cut into strips, sprinkle with salt, leave for 20 minutes, then rinse. Cut bell pepper into strips, onion in half rings, grate carrots for Korean vegetables. Combine all prepared vegetables, add the garlic, salt, sugar, vinegar, passed through the press, mix. Spice the butter and oil for a couple of seconds in a pan, pour in the vegetables, mix, leave for 2 hours to make the juice stand out. Then put on moderate heat and simmer for 10 minutes. Arrange the hot salad with the resulting marinade in sterilized jars, cover with lids. Sterilize 0.5 L cans for 25-30 minutes. Then roll up, turn over and wrap up to cool.
These recipes photos show how to pickle eggplant:
Canned eggplant
Ingredients:
Cooking method:
To prepare this one of the best preparations for the winter, the eggplants need to be peeled and core, cut into cubes, lightly salt, leave for 20 minutes, then squeeze. Cut bell pepper into half rings, carrots - into large strips. Finely chop the parsley, hot pepper and garlic. Boil water in a saucepan, add oil, salt, sugar, vinegar. Put all the vegetables, bring to a boil and simmer for 20 minutes. Place the mass in sterilized jars, roll up and wrap until cool.
Eggplant salad with apple juice.
Ingredients:
Cooking method:
To prepare such a tasty preparation for the winter, you need to cut the eggplant in circles 1 - 1.5 cm thick, soak in salted water for 20 minutes, then squeeze and fry in oil on both sides. Cut the onion into half rings, carrots and bell pepper - thin straws, garlic - slices. Fry vegetables in oil for several minutes, salt, pour in apple juice and simmer for 10-15 minutes. Place eggplant in prepared jars, staking with stewed vegetables. Sterilize jars with a volume of 0.5 l for 15 minutes, 1 l - 20-25 minutes. Then roll up, turn over and wrap up to cool.
Ingredients:
Cooking method:
Cut eggplant into cubes, salt, leave for 20 minutes, then squeeze and fry in vegetable oil. Add finely chopped onions, fry for 2 minutes, stirring occasionally. Then put chopped tomatoes, stew for 15 minutes. Add salt and ground black pepper to taste. Arrange hot homemade eggplant in sterilized jars. Sterilize 0.5 L cans for 15-20 minutes. Then roll up and wrap until cool.
Ingredients:
For marinade:
Cooking method:
This is one of the most delicious eggplant preparations, where vegetables resemble mushrooms to taste. Small eggplant needs to be chopped. For the marinade, combine the ingredients, bring to a boil. In small portions, dip the eggplant in the marinade and blanch for 3 minutes from the moment of boiling. Fold in a colander, let the liquid drain. Finely chop the garlic and dill, combine with the eggplant, pour the vegetable oil, mix. Put the mass in sterilized jars, cover and sterilize 0.5 l cans for 15 minutes. Then roll up, turn over and wrap up to cool.
