Eggplant stuffed with vegetables for the winter: recipes and 9 cooking methods

Several jars of stuffed eggplant closed for the winter are guaranteed to be eaten first, so it's best to stock up on more of them using different fillings. Fill the blue ones with whatever vegetables you like, using seasonings or doing 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 stuffed for the winter

Eggplants are bitter (except for hybrids labeled F1), because 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 variety of the crop. The most delicious and he althy - small (up to 15 cm), shiny and unripe.

Due to the presence of solanine in the composition, these vegetables cannot be eaten raw (only young ones) and they must be properly processed and cooked:

1. Better to buy unripe than overripe blue ones. Small, with a thin skin and forming small seeds - the most successful choice. These eggplants contain all the useful substances, and there are no bitter poisons.
2. You should not cook from rotten and soft vegetables, they contain a lot of harmful and hazardous substances.
3. If any recipe says to use raw eggplant, then only young ones are chosen, after scalding them with s alted boiling water.
4. Large and overripe fruits should be soaked in s alt water before cooking to remove 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 the preparation of vegetables and containers.

There are many ways to soak vegetables to remove bitterness from them:

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

To squeeze the liquid out of the little blue ones, you need to put them under a press - put heavy dishes on them and leave excess water to drain, while filling and preparing the container.

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 during the stuffing process to combine the halves and fasten with a thread so that the vegetables do not fall apart. You can not cut the halves in half to the end, try to carefully remove the cores with seeds.

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

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

1. A large pot over the steam - the container is filled with water, heated, a grate is placed on it, the washed jars are put upside down on top, the dishes are left over boiling water for 10-15 minutes. Lids are boiled in water.
2. In the oven - clean jars are placed in an oven heated to 100-120 degrees with their necks down (dry containers) or up (raw, so that the liquid evaporates). It will take 15 minutes to completely sterilize 1 liter cans, for large ones - from 25 minutes.
3. In the microwave - pour water into jars up to 2 cm from the bottom and put the container 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 conservation, it is advisable to choose hard young eggplants up to 10 cm in size, without seeds. The amount of seasonings and spices indicated in the recipes is approximate, everyone has their own preferences: someone likes spicy and firm vegetables, or, conversely, not spicy and soft vegetables at all.

Therefore, the amount of s alt and additives can and should be adjusted to your taste.

Classic recipe for 1 liter jar

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

What you need:

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

How to make classic stuffed eggplant:

1. In the prepared little blue ones, cut a hole with seeds in the center to make room for the filling.
2. Cook the eggplant until soft.
3. Cut the garlic into cloves.
4. Chop the onion with carrots into thin strips or grate on a coarse grater, stew for 15 minutes, squeeze or grind the garlic there.
5. S alt the mass, add chopped greens.
6. Fill the little blue ones with minced meat and put the vegetables in jars.
7. Into each container filled with eggplant, pour 1 tbsp. l. vinegar and sterilize in a container with boiling water for 45-50 minutes.

If the jars are sterilized in an oven or air grill, then it will take half the time. Then you need to close the jars with lids and leave to cool.

Option without sterilization

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

What you need:

• small or medium eggplant - about 4 kg; carrots - 1 kg;
• sweet pepper half kg;
• 1 large bunch parsley with thick stems cut off;
• 1-2 garlic cloves (about 20 cloves);
• parsnips - 200 g;
• water - 1 l;
• peppercorns - 4-5 pieces;
• hot red pepper - 1 pc.;
• s alt - 2 tbsp. l.

How to make stuffed eggplant without sterilization:

1. Seeds are cut out from the prepared blue ones in the center to make room for minced meat.
2. The eggplant is boiled until soft.
3. The head of garlic is peeled, chopped.
4. Carrots are also rubbed on a coarse grater and stewed.
5. To prepare the brine, s alt is dissolved in a liter of water, pouring peppercorns into it, and, after boiling, remove from heat.
6. Sweet pepper cut into cubes.
7. Finely chop a pod of hot pepper. If it's not hot enough, add more.
8. Chop half of the parsley.
9. All ingredients are mixed in a bowl, s alted.
10. The blue ones are filled with prepared minced meat and put into the pan in layers (horizontally), the vegetables are completely poured with brine.
11. They put a load on top and ferment for a day or two in the room or 2 times longer in the coolness of the pantry.

Ready-made eggplants are transferred to jars and stored underground.

With beans

Unusually tasty little blue ones with beans.

What you need:

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

• red tomatoes - 700-800 g;
• 1 bell pepper, carrot and white bean - 200-300g each;
• garlic 1 head (12 cloves);
• s alt - 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 legumes, and in the morning boil it for 40 minutes without s alt.
2. Cook the eggplant until soft.
3. Chop carrots on a coarse grater.
4. Cut the pepper into small cubes.
5. Peel the garlic, scroll the tomatoes with it with a blender or meat grinder.
6. Pour the mass of tomatoes into a saucepan, s alt, add sugar, butter and boil for 3 minutes.
7. Put the blue ones, carrots and peppers in the same place, cook for about half an hour over moderate heat.
8. Then add the beans to the vegetables and cook for another 10 minutes.
9. Finish with vinegar and boil for the last 5 minutes.

Put the finished product into jars and close with lids.

With carrots and bell peppers

What you need:

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

How to make eggplant with carrots and bell peppers:

1. In the prepared little blue ones, make holes for minced meat in the middle. Eggplants are boiled until tender.
2. Cut the garlic into cloves, each peel and grind with s alt.
3. Carrot cut into thin slices or grated on a coarse grater.
4. Chop greens finely.
5. Sweet and hot peppers cut into strips.
6. Combine all ingredients and stir.
7. Fill eggplants with minced meat, wrap with thread and fold vertically into jars.
8. Pour vinegar over each container filled with eggplant and sterilize for half an hour.

Twist the finished product and put it to cool, wrapping it in a woolen blanket for a day.

With tomatoes and sweet peppers

What you need:

• small or medium blue - 15 pieces;
• 400 g each of carrots, tomatoes and sweet peppers;
• 2 hot peppers;
• 200g garlic;
• 3 medium bay leaves;
• 15 pcs sweet pea;
• for frying sunflower oil;
• s alt 3 tsp

How to make eggplant with tomatoes and sweet peppers:

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

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

With onions and garlic

What you need:

• medium eggplant - about 5kg;

• 1 kg carrots;
• 200g onion;
• 0.5 l sunflower oil;
• 1 large bunch of parsley and parsley root 200-300g;
• garlic 1 medium head (20 cloves);
• vinegar 9%;
• the amount of s alt is up to you.

How to make with tomatoes and sweet peppers:

1. In the prepared blue ones, make holes in the center to make room for the filling.
2. The eggplant is boiled until tender.
3. Cut the garlic into cloves, each peel and finely chop.
4. Chop parsley finely.
5. Grate 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, s alt and stir.
8. Fill eggplants with minced vegetables and lay them horizontally in a large saucepan in layers, sprinkling each layer with garlic and s alt.

Pour the eggplants with the remaining hot oil, press down with oppression and store in a cool place, such as a refrigerator.

Korean Stuffed Eggplant

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

What you need:

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

How to make Korean eggplant:

1. Eggplant to make room for stuffing.
2. The little blue ones are boiled until tender.
3. Grate carrots on a Korean special grater and stew until soft, adding spices.
4. Cut the garlic into cloves, peel each one.
5. Mix all ingredients, s alt 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. s alt and 2-3 tbsp. l. vinegar.
7. Put the little blue ones in a saucepan, pour the cooled brine into them and, pressing down with a load, leave to stand at home.
8. After that, we remove the load - and in the refrigerator for a couple more days.

Product ready.

Georgian-style eggplant stuffed with vegetables for the winter

If there are utskho-suneli spices and walnuts, then you can try cooking Georgian eggplant.

What you need:

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

Georgian eggplant recipe:

1. In the prepared little blue ones, make holes for minced meat in the center.
2. Peel the garlic and grind with hot pepper in a blender.
3. Bulgarian pepper free from seeds and also cut through this device.
4. Fry eggplant until crispy.
5. Mix the mass of peppers with garlic, add nuts, oil, vinegar and wait for the mixture to boil.
6. Add the blue ones to the ingredients, adding s alt, spices and sugar, mix gently. Boil 15 minutes.

Without waiting for cooling, everything is placed in jars, closed and put in a cool place.

Egyptian

What you need:

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

How to make blue Egyptian:

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

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

How to properly store blanks?

All blanks must be properly stored:

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. Don't expose containers of vegetables to sudden changes in temperature, so that the preparations do not mold or deteriorate.
3. Quickly cooked vegetables can be stored in the refrigerator for no longer than 2 months and eaten first.
4. Swollen and rusty lids on jars indicate waterlogging and require a change of storage location.
5. At low temperatures (below 0 degrees), workpieces may deteriorate.

Following 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 for a year, and next summer spend a few days preparing fresh canned vegetables.

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