Eggplant for the winter - 8 best recipes

When cooked properly, eggplant produces many delicious and varied dishes. This vegetable is well suited for vegetarians and those who follow a diet. To preserve vitamins and consume this vegetable year round came up with canned eggplant. Below are the best eggplant recipes for the winter.

Eggplant for the winter - a classic recipe

This dish does not take much time to prepare. Despite its simplicity, this appetizer is tasty and well stored indoors.

Ingredients:

• dill - 50 g;
• bell pepper - 500 g;
• salt - 1 tbsp. l .;
• garlic - 70 g;
• sugar - 35 g;
• carrots - 500 g;
• parsley - 50 g;
• onions - 500 g;
• eggplant - 2 kg;
• tomatoes - 1.2 kg;
• sunflower oil - 600 ml.

Cooking:

1. Wash eggplant, cut the stem. Cut into circles one and a half centimeters in size. To salt. Put in a container and leave for an hour.
2. Remove the peel from the tomato. To do this, withstand the fruits for two minutes in boiling water. To get, doused with water, the peel is easily removed.
3. Cut the tomatoes into slices.
4. Cut the peeled onions into rings.
5. Peel the carrots, cut into circles.
6. Cut the stalk of the pepper, remove the seeds, cut into cubes.
7. Peel and finely chop the garlic.
8. Rinse parsley and dill, chop.
9. Take large pots. Put prepared ingredients.
10. Spread in layers: carrots, onions, peppers, garlic, tomatoes.
11. Sprinkle each row with salt.
12. Sprinkle greens on top.
13. Fill with sunflower oil.
14. Place the container on the stove with the lid closed.
15. Turn on medium heating mode.
16. Simmer for about an hour.
17. Rinse cans with soda, sterilize.
18. Transfer appetizer to jars. Cover with sterilized lids.
19. Pour water into the pan, where to put the cans.
20. Sterilize for half an hour.
21. Turn upside down.
22. To wrap up. Leave for two days.

You lick the recipe in Georgian

For lovers of spicy, this eggplant recipe for the winter is suitable.

Ingredients:

• eggplant - 5 kg.
• salt - 2 tbsp. spoons;
• vinegar - 270 ml;
• sugar - 4 tbsp. spoons;
• Bulgarian pepper - 17 pcs.;
• chili pepper - 5 pcs.;
• garlic - 21 cloves;
• vegetable oil - 350 ml.

Cooking:

1. Rinse the eggplant fruits, cut the stem, cut into small cubes.
2. Transfer the prepared vegetable to a deep container, add salt and mix. Stand for half an hour.
3. Peppers, along with seeds and garlic are placed in a blender, chopped.
4. With bell pepper, cut the stem, remove the seeds. Place in a blender bowl, grind. You can use a meat grinder, then the mass will become like porridge.
5. Remove excess fluid from the eggplant.
6. Heat the pan. Pour in oil. Lay out the vegetable. Fry until golden brown.
7. Transfer pepper and garlic into a large saucepan. Pour vinegar and oil. Boil. Attach eggplant to them. Add sugar, salt. Boil for 10 minutes.
8. Sterilize the banks. Transfer appetizer. Close the lids.
9. Turn over the container. Cover with a blanket. Leave to cool.

Korean for winter

 

It is good for your health to eat eggplant regularly. Therefore, in season it is necessary to prepare this snack in sufficient quantities.

Read also: garlic arrows for the winter

Ingredients:

• eggplant - 4 kg;
• garlic - 10 cloves;
• onions - 1 kg;
• salt - 2 tbsp. l .;
• vinegar 70% - 2 tbsp. spoons;
• Bulgarian pepper - 1 kg;
• carrots - 1 kg;
• ground hot pepper - 2 tsp.

Cooking:

1. Wash the vegetables.
2. Have a little blue cut the stem. Cut into thin long sticks.
3. To salt. Let it brew for an hour. Rinse.
4. Peel the carrots on a special grater designed for Korean carrots. To make the root crop softer, pour boiling water for 3 minutes, rinse with cold water, drain the excess liquid.
5. Remove the seeds from the bell pepper, cut the stalk, cut into strips.
6. Peel the onion, cut into half rings.
7. Peel the garlic, squeeze through the garlic.
8. Place vegetables, except eggplant, in a container, mix. Pour vinegar, hot pepper. Leave for five hours. If you don’t like spicy dishes, do not use hot peppers.
9. Transfer eggplant to a pan with oil, fry.
10. Transfer to other vegetables, mix.
11. Sterilize banks. Shift salad. To cover with a lid. You can’t roll up. Put sterilized. Half a liter capacity is required - 15 minutes. In liter - half an hour;
12. Close the lids. Wrap up. Leave to cool.

Eggplant recipe cooked like mushrooms

Eggplants can be prepared for the winter like mushrooms. In this preparation, the vegetable is tender and slippery, tastes like pickled mushrooms.

Ingredients:

• garlic - 5 cloves;
• eggplant - 1.5 kg;
• vinegar 9% - 70 g;
• hot pepper to taste;
• dill - a bunch;
• vegetable oil - 80 ml;
• salt - 1 + ¼ st. spoons.

Cooking:

1. Rinse the fruit, cut the stem, clean.
2. Cut into cubes about 2 centimeters.
3. Pour water into a saucepan, bring to a boil. Lay eggplant. After boiling water, cook for five minutes, periodically stirring the composition.
4. Remove from heat. Strain through a colander. Leave the glass to liquid, and with it the possible bitterness is gone.
5. Pour the required amount of oil into the measuring cup.
6. Grind peeled garlic.
7. Chop the washed dill.
8. When the eggplant has cooled, mix with garlic and herbs. Season with oil, vinegar, salt, hot pepper. Mix. To withstand.
9. Tightly place a snack in a container. Leave in the refrigerator for six hours.
10. The output is three half-liter cans.

Homemade lecho with eggplant and sweet pepper in tomato sauce

 

A simple quick recipe for eggplant caviar will appeal to the whole family.

Ingredients:

• eggplant - 2.3 kg;
• garlic - 4 cloves;
• tomatoes -2 kg;
• sugar - 125 g;
• vegetable oil - 200 ml;
• chili pepper - 2 pcs.;
• vinegar essence - 1 tsp;
• bell pepper - 600 g;
• salt - 2 tbsp. spoons;
• dill - 50 g.

Cooking:

1. Peel the tomatoes. To do this, pour boiling water over each fruit, it can be easily removed.
2. Skip through the meat grinder.
3. Transfer sugar, sunflower oil, salt, essence to the cauldron. Cook for two minutes.
4. Chop pepper and Bulgarian pepper into small pieces.
5. Transfer to tomatoes. Cook for two minutes.
6. Rinse the eggplant, separate the stem, chop with thin, short strips.
7. Put in a cauldron.
8. Peel and finely chop the garlic.
9. Put to vegetables.
10. After boiling, cook for half an hour.
11. Put dill. Cook for three minutes.
12. Sterilize the banks. Put the appetizer on the banks. Close the lids.

Mother-in-law's tongue - a simple recipe

Fans of spicy dishes will definitely appreciate the salad recipe.

Ingredients:

• sugar - 250 g;
• eggplant - 900 g;
• vinegar - 130 ml;
• tomato - 900 g;
• Bulgarian pepper - 900 g;
• salt - 2 tbsp. spoons;
• garlic - 5 cloves;
• hot pepper - 5 pcs.;
• vegetable oil - 230 ml.

Cooking:

1. Wash eggplants and peel.
2. Wash the tomatoes, pour over boiling water. It is better to put in boiling water for a minute, and then transfer to cold water. The temperature difference helps to easily peel.
3. Rinse pepper. Cut the stem. Remove the seeds.
4. Peel the garlic.
5. Skip prepared vegetables through a meat grinder.
6. Pour oil and vinegar into the vegetable mixture. Pour sugar and salt.
7. Cut the eggplant into thin slices.
8. Place eggplants and tomato puree in a cauldron.
9. Turn the burner on to minimum mode. Put a cauldron.
10. Cook for half an hour.
11. In the process, it is necessary to interfere so that the mass does not burn.
12. Transfer to prepared jars and close tightly with a lid.

It is not necessary to peel an eggplant, it can be cut into rings. If you decide to leave the peel, it is necessary to fill the chopped vegetable with salt and leave for half an hour, during which time the juice will stand out and bitterness will come out of the fruit. Then rinse with water and cook according to the recipe.

Spicy salad with garlic and pepper for the winter

 

Eggplant salad for the winter is an original and spicy version of the harvest. This fruit is ideally combined with garlic and various seasonings. A dish prepared according to this recipe will be popular at the festive table. This is a good snack to help maintain immunity in cold winter weather.

Ingredients:

• garlic - 5 cloves;
• bitter pepper - 75 g;
• eggplant - 5 kg;
• vinegar - 250 ml.

Cooking:

1. Rinse the vegetable, cut the stem. Cut into circles of medium thickness.
2. Put vegetables in salted water. Put the press. You can use a three-liter jar filled with water. Soak for two hours. Salt taken from the calculation: for five liters - 500 g.
3. Put eggplant in a colander. Wait until the water drains completely.
4. Fry the fruit slices on both sides. It is better to use refined oil, it will not spoil the taste of the vegetable.
5. Finely chop the pepper.
6. Squeeze the garlic in the garlic.
7. Stir with pepper.
8. Pour vinegar. To interfere. Leave for half an hour.
9. In the banks, lay the eggplant in layers, pouring each layer with garlic dressing.
10. Put the jars in a container of boiling water. Sterilize for half an hour. Roll up.

Whole fermented eggplant in a jar

 

An original recipe for fermented eggplant will help prolong memories of warm summer days. Due to the preservation of their original form, in winter it can be used as an independent dish or cut into pieces to use for the preparation of salads.

Ingredients:

• salt for garlic - 55 g;
• cooking salt per 1 liter - 60 g;
• celery - 100 g;
• garlic - 300 g;
• eggplant - 11 kg;
• Lavrushka - 6 g;
• salt for pouring per 1 liter - 70 g.

Cooking:

1. For harvesting, use small-sized fruits, strong, without damage. Wash the eggplant, cut the stalks.
2. To remove possible bitterness, make a through incision along the fruit, place in salt water and boil.
3. Get out of the water. Fold in a container to put on top oppression. This will help remove excess moisture.
4. Peel the garlic, chop, mix with salt.
5. With this mixture, grate the eggplant in the place of the cut.
6. Put lavrushka, celery and eggplant next to the bottom of the jar.
7. To fill, use the required amount of water. Add 70 g of salt per liter. Boil it. Cool.
8. Pour eggplant.
9. Close the container with a lid. Leave in the room for five days.
10. After the snack has salted, place in a cool place. Storage temperature should not exceed eight degrees.

In winter, get the eggplant, cut into slices, season with oil, sprinkle with onion rings.

Stuffed Eggplant for the Winter

Thanks to the original filling, this appetizer can be used in winter as an independent dish or served as an addition to meat.

Ingredients:

• eggplant - 900 g;
• parsley - 10 g;
• vinegar 9% - 270 ml;
• carrots - 90 g;
• garlic - 90 g;
• bitter pepper - 1 pc.;
• Bulgarian pepper - 90 g;
• dill - 10 g;
• salt - 4 tsp.

Cooking:

1. Peel the carrots, finely chop.
2. Rinse bell pepper, free from seeds and stalk, cut into small pieces.
3. In eggplant, cut the stem.
4. Prepare a saline solution. To do this, add a tablespoon of salt per liter of water, boil. Boil eggplant for three minutes.
5. To get it. Cool. Fold in a container. Put under oppression. Wait until the liquid is completely released.
6. Peel the garlic. Skip through the garlic and mix with salt.
7. Chop greens.
8. Chill hot pepper finely.
9. Combine garlic, carrots, herbs and pepper.
10. In cooled vegetables, make a longitudinal section. No need to cut completely.
11. Place the filling in the notch.
12. Sterilize the banks.
13. Stack vegetables tightly. Pour vinegar.
14. Close the cover.
15. Place in a basin with boiling water for half an hour.
16. After sterilization, tighten the covers. Flip over. Tuck. Leave for a couple of days.