13 step-by-step recipes for making an eggplant snack for the winter

Eggplant is a healthy and satisfying vegetable that does not lose its nutritional, energy and taste value even after long-term storage. An eggplant snack is quite simple to prepare for the winter, and it is not necessary to use sterilized recipes. A huge selection of options, including with zucchini, in Korean, with mushroom flavor, spicy, tomato, in the form of lecho, makes eggplants so popular with housewives as the main ingredient for harvesting.

Features of cooking eggplant snacks for the winter

An important nuance is the correct preparation of cans for canning. Eggplants are demanding in terms of storage conditions in containers, so it is quite difficult to ensure that the cans do not explode or swell if they are improperly prepared. It is important that:

• the banks were rather large - optimally from a liter in volume;
• there were no chips or cracks on the container.

The vessels are washed with a soda solution, then rinsed clean with warm water.

Sterilization is required in 90% of cases - they put the dishes on the spout of a kettle with boiling water, use a microwave or oven.

Rules for the selection and preparation of ingredients

The choice of suitable specimens is a guarantee of a tasty and healthy dish that will decorate not only an everyday, but also a festive table. It is advisable to start preserving immediately after picking or purchasing vegetables. Eggplants do not tolerate long-term storage - they lose moisture and become dry, a specific light and pleasant bitterness is replaced by strong bitterness.

Pre-processing is also required. For any recipe, the vegetables must first be washed and then dried. They are peeled from the skin, if it is very hard, from the stalks. To get rid of bitterness will help immersion for 1-2 hours in slightly brackish water. But this method is not needed when it comes to small vegetables that have recently ripened.

The most delicious recipes - "Lick your fingers"

Among the many recipes, the following are popular.

A simple appetizer of eggplant, onion, tomato and carrot

Such a winter snack will look appropriate on an everyday table, but, alas, it will look rustic on a festive one. Plus it is in the minimum cost (during the season the ingredients cost a penny), the simplicity of the instructions. You will need:

• 3 kilograms of eggplant (pre-cooked in cubes for 15 minutes in brackish water);
• 2 kilograms of carrots, tomatoes;
• 1 kilogram of onions;
• 4 pieces of bay leaves, 7-8 peas of allspice and cloves.

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For the marinade, it is diluted in water with 75 grams of salt, 50 sugar and 80 9 percent vinegar. Eggplants are boiled in water, then discard the slices in a colander, avoiding contamination.

When the water drains, prepare the vegetables: cut the carrots into strips and fry in a pan. Add garlic if desired. Prepare the marinade from the ingredients list, bring to a boil. In jars, previously cleaned and sterilized, put eggplants in layers, and on top with a layer of vegetables. Pour over boiling marinade and roll up. Sterilize for at least 3 minutes.

Pepper option

You can prepare the version with pepper using the same algorithm as the previous one. Step by step plan:

• prepare ingredients;
• make a marinade;
• boil the eggplant and add other vegetables to the mixture (if desired);
• mix with marinade and sterilize;
• roll up in banks.

The peculiarity of this recipe is the difficult marinade. You will need to take 2 cloves, 1 bay leaf per liter of water and add 4 and 3 peas of black and white pepper, respectively.

With zucchini

An appetizer with zucchini will quickly satisfy your hunger and will come in handy for the festive table. You will need:

• 1 kilo in common carrots and onions;
• 2 kilos of eggplant and zucchini.

The latter are taken fresh, firm, the skin is not removed. A marinade is made at the rate of 70 grams of salt, 50 sugar and 90 ml of 9 percent vinegar. First, the eggplants are boiled, at this time, carrots, onions and zucchini are fried until golden brown in a pan in 50 grams of sunflower oil. The mixtures are mixed, put in jars and sterilized.

Spicy eggplant appetizer "Ogonyok"

A beautiful and bright appetizer will decorate the table and will please even those who do not like eggplant. It is spicy, so it will perfectly complement meat and fish dishes. Ingredient List:

• 3 kg eggplant;
• 1 kg of sweet red pepper, 5 bitter pods;
• 2 heads of garlic;
• 1 cup vinegar and sunflower oil
• 2 tablespoons of sugar and salt.

The ingredients are prepared, the pepper is passed through a meat grinder. Eggplants are finely chopped, fried in oil until golden brown. The pouring is boiled in a saucepan, eggplant and pepper are added to the water from vinegar, oil, salt and sugar. The mixture is cooked for 15 minutes over low heat and quickly rolled over the jars.

Snack without sterilization

An interesting option without sterilization, which allows you to save precious time. Have to take:

• a kilo of medium-sized bright purple fruits;
• 1 bunch of dill;
• 1 head of garlic;
• 50 grams of salt and sugar, 90 grams of 9 percent bite, cloves, allspice black and white peppers, bay leaves;
• vegetable oil refined without fragrances.

First, the marinade is prepared, while after it boils, the vinegar mixture is poured. Vegetables are cut into slices of 2 centimeters, garlic and dill are added. Throw in the marinade and simmer under a lid for 7 minutes. 150 ml of vegetable oil is calcined in a frying pan, garlic is fried in it for a minute, eggplants, previously removed from the water, are added. The main thing is to quickly put the mixture in the jars and roll it up at lightning speed, not allowing it to cool.

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Eggplant appetizer "Cobra

A spicy appetizer consists of the same ingredients and is made according to the same algorithm as Ogonyok. The only exception is that you need to take more tomatoes, parsley and dill.

All ingredients, except for the main ones, are scrolled through a meat grinder. The main ingredient is boiled and then added to the mixture.

Snack "Manjo"

First, the tomatoes are rotated in a meat grinder, the eggplants are cut into circles, and the peppers and onions are cut into strips. Incidents combine, add fried hot peppers, garlic and carrots.The recipe for Bulgarian salad is convenient, since sugar, salt, vinegar, oil and pepper are added to the mixture, then everything is poured with water and stewed for 20 minutes.

"Ten"

Be sure to use young eggplants. You will need:

• 10 pieces of eggplant, onion, sweet pepper;
• vinegar 3 percent;
• standard seasonings.

Chopped vegetables are placed in a saucepan and stewed for 40 minutes.

"Mother-in-law's language"

A beautiful appetizer, which is not a shame to put on a festive table. Need to:

• cut into plates;
• make frying from onions, carrots and peppers in a pan;
• wrap in plates.

Marinade is standard - 9% vinegar, salt, sugar are used.

In korean

The sweet and sour marinade adds a spicy flavor to vegetables. Everything is cut into small strips. Add to the roasting pan one by one:

• oil;
• onion;
• carrot;
• pepper;
• eggplant;
• water;
• salt, sugar, pepper;
• parsley, garlic.

Put the vinegar at the end. Leave the vegetables to soak for 40 minutes.

Eggplant in tomato

It is done as standard - according to the first algorithm. But the peculiarity is that during frying, tomato juice or peeled tomatoes are added to the vegetables. Store juice and tomato paste will not work - you need homemade preparations.

Delicious lecho

For lecho, you can take more tomatoes and peppers. The ingredients are stewed over low heat, to prevent sticking and loss of shape. They use less marinade, a solid substance should be obtained (after rolling, the vegetables will secrete juice, and the lecho in the jars will become liquid).

"Like mushrooms"

Eggplants, like mushrooms, are distinguished by their extraordinary taste and texture. Technology features:

• wash and soak food, cut into cubes;
• lower the pieces into boiling water and cook from boiling for 4 minutes;
• throw in a colander;
• chop the garlic and make a vinegar marinade.

Put the pieces of eggplant in jars, alternating with spices and garlic, pour over the marinade and sterilize for 45 minutes.

Expiration date and storage rules

Winter blanks are stored unsterilized in a cellar with low temperatures, and if free space permits, then in a refrigerator. Sterilized items - in the closet. Shelf life - up to 2 years, sterilized, unsterilized - up to 12 months. In the open state, it is advisable to eat the dish within 8-9 days.