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20 best step-by-step eggplant recipes for the winter

The end of summer pleases with the harvest of a large number of fruits in the vegetable beds. The blue ones also ripen. They are loved for the sharpness, originality of taste, which they give to homemade preparations. Many of the best eggplant recipes for the winter can be borrowed from Caucasian cuisine. Experimenting with the combination of vegetables, new winter preserves are obtained.

The principles of harvesting eggplant for the winter

A feature of eggplant cooking is the presence of bitterness in the fruit. Be sure to remove it before marinating. Since the source of bitter solanine is the eggplant peel, you can cook the fruit without it.

Whole, medium-sized fruits are also easily cleaned of the bitter substance.

Together with eggplants, you can add carrots, tomatoes, bell peppers to winter salads.

When preparing winter preparations, you can use whole fruits or cut into circles, cubes. They are boiled, fried, tormented in the oven. Each recipe has its own peculiarities of preparing and cutting fruits.

Selecting and preparing vegetables

Only young eggplants are needed for winter harvesting. To do this, you should pay attention to the color of the skin. It should be light purple, smooth and shiny. Dark and wrinkled fruits have been stored for a long time and are not suitable for canning. Inside, eggplants are light cream in color and whitish small seeds.

Bitterness is removed from the fruit:

falling asleep with salt for a few minutes and rinsing under cold water;
placing whole or cut in salt water under oppression;
in the freezer;
spraying with milk;
peeling;
pouring boiling water for 5 minutes.

Solanine is removed faster from cut fruits than from whole fruits.

How to properly prepare containers

Banks for eggplant recipes are prepared in advance. For chopped fruits, it is better to take 0.5-1.5 liters. There is enough space for the whole in a 2-liter container. Sterilization of cans is imperative. To do this, put the washed containers in the oven, heating them to 150-200 degrees. Someone holds over steam or hangs on the spout of a kettle where water is boiling. You should keep liter cans for 15-20 minutes, and in 2 liters - 30 minutes.

Covers will be needed metal, which are also washed and kept in boiling water.

The best recipes

Novice housewives need to use the best recipes from cooks when preparing eggplant.So they can practice properly preparing blue fruits.

Eggplant slices for the winter

To prepare a vegetable snack, you need to take fresh young fruits. First, wash well, and then cut into pieces or cubes. In a saucepan, heat water with salt and vinegar. As soon as it boils, you need to throw the vegetables there. While they boil for 5 minutes, pour vegetable oil into the pan, put on fire. Take out the pieces of eggplant with a slotted spoon and into the pan. Stir several times while the pieces are fried.

For the recipe, take 0.5 kilograms of fruit:

50 milliliters of oil;
the same amount of vinegar 9%;
salt - 1 tablespoon;
water 1 liter.

At the end, hot fried pieces are tightly placed in liter jars, poured over the remaining oil on top. It remains to roll up and send for storage in a cold place. If you want to add spices and garlic, then this is optional.

Simple option without sterilization

A salad for the winter is quickly and simply prepared, as it does not require time and effort:

Medium-sized fruits are cut into pieces and freed from bitterness.
The same number of bell pepper pods are peeled from seeds and cut into strips.
Onion heads are taken, cut into rings.
You need either finely chopped tomatoes, or twisted in a meat grinder.
100 ml of vegetable oil is poured into the cauldron, prepared vegetables are added.
Keep it overnight to let the tomatoes juice.
When they began to stew, sprinkle with salt and sugar, add vinegar.

When the mixture boils, leave for another 40 minutes on the fire. Stir the salad constantly. The finished product is laid out in jars and rolled up with lids.

"Mother-in-law's language"

The name of the dish for the winter arose from the similarity of sliced eggplant plates to tongues. If you take 2 kilograms of blue ones for a snack, then the same amount of red ripe tomatoes is needed. And sweet peppers are enough 2 pieces. Cut the vegetables into bars. Eggplant "tongues" are fried on both sides in a heated frying pan in oil. Tomatoes and peppers are stewed separately in a saucepan. They add blue plates there.

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As soon as it boils, after 15 minutes, salt (2 tablespoons), add sugar. Its amount depends on the taste of the hostess. Can be 2 times more than salt or the same. Pour in 100 ml of vinegar diluted with water. And at the end of red ground pepper 4 teaspoons.

Canned vegetables are transferred hot to jars and corked.

In Georgian

To prepare an appetizing spicy snack, you need to take:

6 pieces of eggplant and sweet pepper;
4 chili peppers
a head of garlic;
100 ml of vegetable oil and vinegar;
2 tablespoons of salt;
a glass of sugar.

Cut the eggplants and sprinkle with salt. Then they are washed after 20 minutes with cold water and dried slightly. Pepper and garlic are passed through a meat grinder, pour the mass into a saucepan. Season with salt, sugar, oil and vinegar and bring to a boil. At this time, the pieces of blue are immersed in hot water, stirring all the time. After 5 minutes, take out and place in a saucepan with sauce. It is necessary to simmer for 5-10 minutes, and then - over the banks.

Option like mushrooms

There are few ingredients in this appetizer, but the vegetables in the jars are like mushrooms. For the recipe, you need to take, in addition to eggplant, hot peppers, garlic and oil.

Fruits cut into cubes are boiled in marinade. It is prepared by adding salt (3 tablespoons) and apple cider vinegar (150 ml) to water (1 liter). After 5 minutes of cooking in boiling water, send the pieces to a colander. Eggplants are fried in a deep frying pan, then chopped pepper pod, chopped garlic are added to them.

Stew for 5 minutes, stirring, and put in jars.

With peppers and tomatoes

For this salad, you will need a kilogram of eggplant, half each pepper and tomato.

Canning will take place in a multicooker. Pour half a glass of vegetable oil, table vinegar into a bowl.Layer the sliced vegetables, starting with peppers, tomatoes, and ending with blue ones. Sprinkle everything with salt to taste, mix. Braising takes place until the ingredients are fully cooked.

Eggplant caviar with tomatoes

Before cooking, bake in the oven 2 eggplants and 1 pod of sweet pepper. It should be kept for 20-30 minutes at a temperature of 180 degrees. After cooling a little, remove the skin, grind. Scalded tomatoes with boiling water, peel off. Everything must be cut very finely. This also applies to onions.

Mix all the ingredients in a bowl. It is necessary to salt, stew a little in vegetable oil. Sprinkle with black pepper for spice. Chopped garlic can be added.

Preservation takes place quickly, resulting in a delicious "overseas" product.

In English

This appetizer mixes chopped vegetables: eggplant, onions, peppers and grated carrots. Additional components are taken 2 times less than the main vegetable. Juice is prepared from ripe red tomatoes, which is flavored with salt, sugar, vegetable oil and vinegar. There are pieces of vegetables, and they begin to stew until tender. Whoever likes, put everything in a blender at the end, grind until smooth. Someone leaves vegetables in slices in tomato sauce.

Close jars of snacks after sterilization.

In adjika

Adjika is prepared from 3 tomatoes, 1 bell pepper pod and 2 hot ones. Put chopped vegetables in a blender, add chopped cilantro, basil, dill, parsley, garlic.

It remains to bake the blue ones for half an hour in the oven, remove the skin from them, mash with a fork, mix with adjika.

The seasoning is rolled up warm in jars.

Solyanka with eggplant and cabbage

Cabbage is always the basis of hodgepodge for the winter. They also put in it such ingredients that will improve the taste of the product. Eggplant will do this. For 3 kilograms of cabbage, take on:

a kilogram of eggplant and carrots;
500 grams of beans;
half a liter of tomato juice or sauce;
a glass of vegetable oil.

Pour oil and chopped vegetables into a deep frying pan or stewpan. It is advisable to boil the beans until half cooked after soaking.

Stewing takes 45 to 60 minutes. In the end, salt and pepper the hodgepodge. Vinegar is also needed to keep the hodgepodge longer. If you prepare such a salad, then all winter you can feast on a vitamin dish.

In greek

In August, we canned eggplants, as the Greeks do. It turns out delicious and satisfying:

In a saucepan with a thick bottom, you need to heat the vegetable oil, put there grated or finely chopped carrots, half a tablespoon of salt and a whole one - sugar, vinegar.
After half an hour, chopped garlic, onion in half rings, chopped pepper pods are lowered.
After 15 minutes, pour the eggplants into cubes.
Then - tomatoes, spices in the form of peppercorns and red powder, coriander, basil, bay leaf.

All are extinguished for 15-20 minutes, followed by laying out in banks.

Spicy fried eggplant

For twisting, use from additional components:

carrot;
bulb onions;
tomatoes;
bunches of greens.

Cut the eggplants into slices, remove the bitterness and fry on both sides. The rest of the vegetables and herbs are passed through a meat grinder. Onions and carrots are simmered in oil in a pan, tomatoes chopped in a blender or ready-made tomato paste are added there. Stewed vegetables are placed on the fried blue circles. Sprinkle everything with red pepper. Store the snack in the refrigerator under nylon lids.

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With basil

Eggplant with basil should be rolled up. To do this, prepare for a kilogram of blue berries:

500 grams of ripe tomatoes;
3-4 sprigs of basil;
peeled garlic cloves.

In the marinade will be;

100 ml of vegetable oil;
3 tablespoons of honey;
4 tablespoons of vinegar at 9%.

Salt is to taste.

The vegetable fruits, cut into circles, are blanched in boiling water.Tomatoes are spread in circles on the bottom of the pan, eggplant on top. As soon as the vegetables are warmed up over low heat, oil, honey and a teaspoon of salt, vinegar are poured into it. Stewing takes 15 minutes. Then comes the turn of the basil, finely chopped, chopped garlic.

The hot salad is laid out in half-liter jars and rolled up.

With carrots and garlic

Winter preparations with eggplants are not complete without carrots, garlic. For the salad, you need fried pieces of blue fruit. If you take their kilogram, then you need to rinse 2 carrots, grate, and 3-5 cloves of garlic are passed through a garlic press. Prepared vegetables are layered in jars. Add finely chopped onion if desired. The marinade is prepared traditionally and the ingredients of the salad are poured hot. Sterilization of workpieces is mandatory.

Little blue in oil

Cut blue fruits for a snack into bars, sprinkle with salt, wash with water to remove the bitterness. Pour 2 tablespoons of oil into a baking sheet. Sliced fruits are placed there. First, vegetables are languishing for 25-30 minutes at a temperature of 150 degrees, then they are heated to 250. Garlic, heavily chopped, sprinkle with sugar and salt, pour boiling water. And the resulting liquid is poured over eggplant pieces on a baking sheet. Mix thoroughly and transfer to jars. Sterilization must be done.

With carrots, pickled

It is better to ferment whole fruits. They are cut as for stuffing on one side, then dipped in salted water, which boils. It is better to keep it for 5-7 minutes, constantly making sure that the fruits do not rise to the surface. Rub the carrots with straws, sprinkle with pepper. Chopped garlic and parsley are added to the mixture. Having put all the vegetables in a container, pour it with warm brine. We need oppression from above. After a day, remove the snack in the refrigerator, spreading it out in jars.

With carrots in Korean

Start cooking with the marinade. In a quarter cup of vegetable oil, poured into a pan, add half a teaspoon of red pepper, coriander, turmeric. All are heated over low heat. In another dish, 40 ml of vegetable oil and vinegar are mixed, a tablespoon of sugar, a tea spoon - salt, flavored with coriander, black pepper. Both parts of the marinade are mixed and left for an hour.

Eggplant bars are blanched in boiling water for 5 minutes, carrots are rubbed with strips, and sweet - in thin pieces. You can use a chili peppers. Pour marinade over everything in a bowl. Stir the salad every half hour. After 2-3 hours, they are laid out tightly in jars and sent for sterilization for at least 30 minutes.

Circles in hot seasoning

Take 2 blue fruits, cut into circles 2-3 centimeters thick. After removing the bitterness, they are fried on both sides in vegetable oil. Pods of Bulgarian (3 pieces) and hot peppers (1 piece), chop the garlic in a blender. Add 1 tablespoon of sugar, 2 thirds of salt, 2 tablespoons of vinegar. All are mixed. After holding for half an hour, put pepper circles in the jars, on top - hot seasoning. At the end, the workpiece is sterilized in a water bath and rolled up with lids.

Blue with onions and carrots

The main component of the workpiece is cut into bars or pieces and fried on a baking sheet in the oven or frying pan with constant stirring. Carrots are cut into thin strips, in Korean style, and onion heads are cut in half rings. Chopped garlic is added to the carrots. Chilled eggplants are laid out in jars, alternating with carrots and onions. All are poured with boiling marinade and sterilized.

Delicious lecho

Here is the step-by-step preparation of lecho:

Tomatoes (5 pieces) are passed through a blender or meat grinder.
Bell pepper (7 pods) cut into strips.
Eggplant (10 fruits) - in bars.
6-7 cloves of garlic are chopped, and then 3 onions.
Onions are fried in a cauldron with oil for 5 minutes.
Tomato mass is poured there and brought to a boil.
Now comes the turn of pepper, a tablespoon of paprika, sugar (2-3 tablespoons).
After boiling, put blue, garlic. They languish for 25 minutes.Pour in a tablespoon of vinegar.

After cooking, the hot lecho is laid out in jars and rolled up.

Further storage of workpieces

Winter salads are kept in the refrigerator under nylon lids. They need to be cooked a little. They are unlikely to last for more than a month. The rest of the blanks, sterilized and under iron lids, are placed in a basement or cellar. But you need to eat them before spring.