9 recipes for making eggplant stuffed with vegetables for the winter

Several jars of stuffed eggplant, closed for the winter, are guaranteed to be eaten first, so it's best to prepare more of them using different fillings. Fill the blue ones with whatever vegetables you want, using seasonings or without them. Anyone who has ever tried eggplant stuffed with vegetables, prepared for the winter according to a simple recipe, will regularly include this delicious dish on the menu.

Features of cooking eggplant with filling for the winter

Eggplants are bitter (except for hybrids labeled F1), since they contain the alkaloid solanine, which gives the blue ones a specific taste. The highest content of the substance is in large (more than 30 cm in length), dark and overripe eggplants with a rough skin, but it all depends on the type of culture. The most delicious and healthy ones are small (up to 15 cm), shiny and unripe.

Due to the presence of solanine in the composition, you cannot eat these vegetables raw (only young ones) and you need to properly process and cook them:

1. It is better to buy unripe than overripe blue ones. Small, thin skin and forming small seeds are the best choice. These eggplants contain all the nutrients, and there are no bitter poisons.
2. You should not cook from rotten and soft vegetables, they contain a lot of substances harmful and hazardous to health.
3. If in any recipe it is prescribed to use raw eggplants, then only young ones are chosen, having previously scalded them with salted boiling water.
4. Large and overripe fruits should be soaked in salted water before cooking to remove the bitterness from them.

It may seem that you will have to spend the whole day stuffing eggplants, but only an hour will pass in active work - the rest of the time is spent waiting, that is, you can be distracted by other things.

Preparation of products and containers

Preparing an eggplant snack begins with preparing vegetables and containers.

You can steep vegetables to remove bitterness from them in different ways:

• pierce whole eggplants with a fork, soak in salted solution (dissolve 1 tablespoon of salt in a liter of water) for 24 hours;
• the washed vegetables are cut in half and salted abundantly, and after half an hour the juice is drained from the vegetables, the blue ones are squeezed out and washed under the tap;
• chopped eggplants are poured with highly salted water, soaked for about 30 minutes, then the juice is poured out, the vegetables are squeezed and washed;
• the halves of the fruit are put in a colander, scalded with salted boiling water, squeezed and washed.

To squeeze out the blue liquids, you need to put them under a press - put heavy dishes on them and leave the excess water to drain, while busy with the filling and preparation of containers.

It is advisable to remove the core from the eggplant, and for this you have to break the integrity and cut the vegetable in half. However, it is important in the process of stuffing to combine the halves and fasten them with a thread so that the vegetables do not fall apart. You can not cut the halves to the end in half, try to carefully remove the cores with the seeds.

The components for minced meat need to be washed, peeled and chopped: carrots - on a coarse grater, garlic - in a special crusher, and greens - finely chopped. All ingredients, including seasonings, nuts and other ingredients, are put into one large bowl according to the recipe and mixed.

Jars and lids need to be washed with soap or baking soda and properly prepared:

1. Above the steam of a large saucepan - the container is filled with water, heated, a grate is placed on it, washed cans are placed with their necks down on top, the dishes are left over boiling water for 10-15 minutes. The lids are boiled in water.
2. In the oven - clean cans are placed in an oven heated to 100-120 degrees with the necks down (dry container) or up (damp, so that the liquid evaporates). Full sterilization of 1 liter cans will take 15 minutes, for large ones - from 25 minutes.
3. In a microwave oven - up to 2 cm from the bottom of water is poured into jars and the container is placed for 4-5 minutes to sterilize.

Sometimes jars filled with stuffed eggplants are sterilized by putting them in the oven or boiling in a saucepan without closing the lids.

How to cook stuffed eggplant?

For preservation, it is advisable to choose firm young eggplants up to 10 cm in size, without seeds. The number of seasonings and spices indicated in the recipes is approximate, everyone has their own preferences: someone loves sharper and firmer or, conversely, not spicy and soft vegetables at all.

Therefore, the amount of salt and additives can and should be adjusted to suit your taste.

The classic recipe for a 1 liter can

For 1 liter cans, blue ones stuffed with vegetables and herbs are perfect.

What you need:

• small or medium-sized eggplants - about 2 kg;
• half a kg of carrots and red or white onions;
• 1 bunch of parsley and dill with tough stems cut off;
• garlic - 1 medium head;
• vinegar 9%;
• salt.

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How to make classic stuffed eggplant:

1. For prepared blue ones, cut out recesses with seeds in the center to make room for the filling.
2. Cook the eggplants until soft.
3. Cut the garlic into cloves.
4. Chop the onion with carrots into thin strips or grate on a coarse grater, simmer for about 15 minutes, squeeze or grind the garlic there.
5. Salt the mass, add chopped greens.
6. Fill the blue ones with ready-made minced meat and put the vegetables in jars.
7. Pour 1 tbsp into each container filled with eggplant. l. vinegar and sterilized in a container with boiling water for 45-50 minutes.

If the cans are sterilized in the oven or airfryer, then the time will be needed in half. Then you need to close the jars with lids and put to cool.

Option without sterilization

Stuffing eggplants with vegetables and not bothering with sterilization is the dream of many housewives. The blue ones are tasty, fermented, stored in the refrigerator and eaten with pleasure. Prepare quickly, but it will take 2-3 days for fermentation.

What you need:

• small or medium eggplants - about 4 kg; carrots - 1 kg;
• half a kg of sweet pepper;
• 1 large bunch of parsley with thick legs cut off;
• 1-2 garlic (about 20 cloves);
• parsnip - 200 g;
• water - 1 l;
• peppercorns - 4-5 pcs.;
• hot red pepper - 1 pc .;
• salt - 2 tbsp. l.

How to make stuffed eggplant without sterilization:

1. In the prepared blue ones, seeds are cut out in the center to make room for minced meat.
2. Eggplant is boiled until tender.
3. The head of garlic is peeled and crushed.
4. Carrots are also grinded on a larger grater and stewed.
5. To prepare the brine, salt is dissolved in a liter of water, adding peppercorns to the same, and, after waiting for a boil, removed from the heat.
6. The bell peppers are cut into cubes.
7. A pod of hot pepper is finely chopped. If the pungency is not enough, add more.
8. Chop half of the parsley.
9. All ingredients are mixed in a bowl and salted.
10. The blue ones are filled with ready-made minced meat and laid in a pan in layers (in a horizontal form), the vegetables are completely filled with brine.
11. A load is placed on top and fermented for a day or two in the room, or 2 times longer in the coolness of the pantry.

The finished eggplants are put into jars and stored underground.

With beans

The blue ones with beans are unusually tasty.

What you need:

• small or medium-sized eggplants - about 1 kg;

• red tomatoes - 700-800 g;
• 1 bell pepper, carrot and white beans - 200-300 g each;
• 1 head of garlic (12 cloves);
• salt - 1 tbsp. l .;
• granulated sugar - 1 tsp;
• vinegar 9% - 50 ml;
• sunflower oil - 150 ml.

How to make stuffed eggplant with beans:

1. In the evening, beans (1 cup) should be soaked in cold water (3 cups) to swell the legumes, and in the morning, boil them for 40 minutes without salt.
2. Cook the eggplants until tender.
3. Chop the carrots on a coarse grater.
4. Cut the pepper into small cubes.
5. Peel the garlic, turn the tomatoes with a blender or a meat grinder.
6. Pour the tomato mass into a saucepan, salt, add sugar, oil and boil for 3 minutes.
7. Put the blue, carrots and peppers there, cook for about half an hour over moderate heat.
8. Then pour the beans to the vegetables and cook for another 10 minutes.
9. At the end, pour in the vinegar and boil for the last 5 minutes.

Put the finished product in jars and close the lids.

With carrots and bell pepper

What you need:

• small or medium-sized eggplants - about 1 kg;
• 100 g of carrots and red or white onions;
• 5 sprigs of parsley and dill;
• garlic - 1 medium head;
• vinegar 9% - 300 ml;
• 1 hot pepper;
• salt 4 tbsp. l.

How to make eggplant with carrots and bell peppers:

1. For prepared blue ones, make holes for minced meat in the middle. Boil the eggplants until tender.
2. Cut the garlic into cloves, peel and grind each one with salt.
3. Cut the carrots into thin slices or grate them on a coarse grater.
4. Finely chop the greens.
5. Cut sweet and hot peppers into strips.
6. Combine all ingredients and stir.
7. Fill the eggplants with prepared minced meat, wrap with thread and fold vertically in jars.
8. Pour vinegar over each container filled with eggplants and sterilize for half an hour.

Twist the finished product and leave to cool, wrapped in a woolen blanket for a day.

With tomatoes and bell peppers

What you need:

• small or medium blue - 15 pcs.;
• 400 g each of carrots, tomato and sweet pepper;
• 2 hot peppers;
• 200 g of garlic;
• 3 medium bay leaves;
• 15 pcs. sweet peas;
• for frying sunflower oil;
• salt 3 tsp

How to make eggplant with tomatoes and bell peppers:

1. In prepared eggplants, make holes for minced meat in the middle.
2. The blue ones are boiled until tender.
3. Cut the garlic into cloves, peel each.
4. Cut carrots, tomatoes and bell peppers into cubes and fry until soft.
5. Grind hot pepper with garlic on a fine grater.
6. Combine all ingredients and stir.
7. Fill the eggplants with ready-made minced meat, rewind with a thread and lay vertically in jars.
8. For the brine, boil water, salt (3 tsp of salt for 1 liter of water), adding sweet peas and lavrushka to the boiling water.
9. Boil for 2-3 minutes.
10. Jars with blue ones are poured with brine, without closing the lids, they are left warm for 4 days and only then they are closed and sterilized for half an hour.

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Without sterilization, the product is stored in the refrigerator for no longer than a month.

With onions and garlic

What you need:

• medium eggplants - about 5 kg;

• 1 kg of carrots;
• 200 g onions;
• 0.5 l of sunflower oil;
• 1 large bunch of parsley and parsley root 200-300 g;
• 1 medium head of garlic (20 cloves);
• vinegar 9%;
• the amount of salt is at your discretion.

How to make with tomatoes and bell peppers:

1. For prepared blue ones, make holes in the center to make room for the filling.
2. Boil the eggplants until tender.
3. Cut the garlic into cloves, peel and finely chop each.
4. Finely chop the parsley.
5. Rub the carrots on a coarse grater and stew in a large amount of oil with parsley until soft.
6. Separately from the carrots, fry the onion, cut into half rings.
7. Combine with the rest of the ingredients, salt and stir.
8. Fill the eggplants with minced vegetables and place horizontally in a large saucepan in layers, sprinkling each layer with garlic and salt.

Pour over the eggplants with the remaining heated oil, press down with oppression and store in a cool place, for example, in the refrigerator.

Korean stuffed eggplant

For 1 liter cans, blue ones stuffed with various vegetables and herbs are perfect.

What you need:

• small eggplants - about 2 kg;
• half a kg of carrots;
• 1 large bunch of parsley, cilantro and celery;
• garlic 5 cloves;
• 100 ml of sunflower oil;
• parsley roots - 2 pcs.;
• spices for "Korean carrots";
• vinegar 9%;
• salt.

How to make Korean eggplant:

1. Make room for the filling in the eggplant.
2. The blue ones are boiled until tender.
3. Grind the carrots on a special Korean grater and simmer until soft, adding spices.
4. Cut the garlic into cloves, peel each.
5. Mix all ingredients, salt to taste.
6. Fill the eggplants with minced meat and tie with a thread. For brine in 1 liter of water, add 2 tbsp. l. salt and 2-3 tbsp. l. vinegar.
7. Put the blue ones in a saucepan, pour cooled brine into them and, pressing down with a load, leave them standing at home.
8. After that, we remove the load and put it in the refrigerator for another couple of days.

The product is ready.

Eggplants stuffed with vegetables for the winter in Georgian style

If there are utskho-suneli spices and walnuts, then you can try to cook eggplants in Georgian style.

What you need:

• medium eggplants - about 4 kg;
• sweet pepper 16 pcs.;
• 1 large bunch of parsley and dill each with thick legs cut off;
• 1 head of garlic (20 cloves);
• vinegar 9% - 250 ml;
• 200 g of shelled walnuts;
• hot pepper 4 small pods;
• sunflower oil - 300 ml;
• salt 3 tsp;
• granulated sugar 3 tbsp. l.

Eggplant recipe in Georgian:

1. In the prepared blue ones, make holes for minced meat in the center.
2. Peel and grind the garlic with hot pepper in a blender.
3. Free the bell peppers from the seeds and also cut through this device.
4. Fry the eggplants until crisp.
5. Mix the mass of peppers with garlic, add nuts, oil, vinegar and wait for the mixture to boil.
6. Fold the blue ones to the ingredients, add salt, spices and sugar, mix gently. Boil for 15 minutes.

Without waiting for cooling, they put everything in jars, close and put in the cool.

In egyptian

What you need:

• medium-sized eggplants - about 2 kg;
• 1 sweet and hot pepper;
• a bunch of parsley;
• 7 garlic cloves;
• vinegar 6% - 30 ml;
• seasoning cumin - 3 g;
• a third of a glass of freshly squeezed lemon juice;
• 25 g of coriander and curry;
• olive oil - 250 ml;
• salt.

How to make blue ones in Egyptian:

1. Coat the prepared vegetables with oil and bake in an oven heated to 200 degrees for 20-25 minutes.
2. Cool the softened eggplant.
3. Rub the garlic cloves with salt.
4. Chop hot and sweet peppers into smaller pieces.
5. Chop the greens.
6. Combine ready-made ingredients (except blue ones) with seasonings, vinegar, lemon juice and 50 ml of oil in one container.
7. Mix gently.
8. Fill the blue ones with ready-made minced meat, put the vegetables in containers and pour the remaining olive oil.

The product is stored in the refrigerator and will be ready after 5 days.

How to store workpieces correctly?

All blanks must be stored correctly:

1. Canned vegetables, fruits and berries are placed in a cool, dry and dark place, where the temperature is not higher than + 13-15 degrees.
2. Do not expose containers with vegetables to sudden temperature changes so that the workpieces do not become moldy or deteriorate.
3. Quickly cooked vegetables are kept in the refrigerator for no longer than 2 months and eaten first.
4. Swollen and rusted lids on the cans indicate waterlogging in the room and require a change of storage location.
5. At low temperatures (below 0 degrees), the workpieces may deteriorate.

Observing the rules, it will be possible to withstand home-made canned vegetables for more than 3 years. But every year the taste will be less pronounced, so it is better to harvest it for a year, and spend a few days next summer preparing fresh canned vegetables.