Eggplant Appetizer with Tomatoes and Garlic for the Winter: 5 Best Step-by-Step Recipes

Increasingly, housewives began to use eggplant (blue ones) to prepare delicious preparations for the winter. The vegetable has a pleasant taste and is considered a great addition to potatoes, meat. Cooking an eggplant appetizer with tomatoes and garlic for the winter is easy and simple. There are a large number of cooking options, consider some of the recipes.

Features of cooking eggplant snacks with tomatoes and garlic for the winter

Specialists identify several features of preparing snacks for the winter. The most important thing is to properly prepare the eggplants, as they contain the poison solanine, which gives the dish a sharp aftertaste of bitterness. You can fix it like this:

1. Chop the blue ones as directed in the recipe.
2. Put in a suitable bowl.
3. Sprinkle generously with s alt.
4. Cover and leave like this for 3-4 hours.

During the specified time period, all the bitter juice will stand out from the fruits. After put them in a colander and rinse under running water. Wait until it drains completely.

Selection and preparation of ingredients

Eggplants are used in small sizes. It is important that there are no ripe and dark seeds inside. The peel should be tender, non-rigid. You cannot remove it, as it allows you to keep the shape of the vegetable.

So that the pieces do not boil too much, they should not be too small. You can cut a vegetable fruit into a cube, a stick, rings or half rings, slices.

When preparing snacks for the winter, eggplants need to be boiled together with tomatoes and other products that are part of the canned snack. Depending on the recipe, vegetables may need to be pre-roasted.

Tomatoes for conservation are allowed to take any. The main thing is that they are fresh, without rotten parts, as well as tasty and juicy.

Delicious are those snacks where fleshy tomatoes were used, in which there is practically no water. Cut them into slices, cubes or grind into puree. Additionally, the preparation includes onions, garlic, several types of peppers, carrots, various spices, vinegar and fresh herbs. Equally important is the use of quality oil.

It must be odorless, otherwise the smell will only intensify during cooking. Spices and seasonings will not be able to completely disguise it.

How to prepare the container for the start of the process?

Banks must be carefully prepared before canning. Initially rinse under warm water with a soap and soda solution. It is recommended to use a new sponge for washing.

Pour water into a saucepan, put on the stove. After boiling, place a sieve on it, and prepared jars on top. Sterilization is carried out for 15-30 minutes, depending on the volume of the container.

Lids need to be rinsed, put in a saucepan. Pour in cold water and put on fire. From the moment of boiling, boil for 10-15 minutes. Gently remove onto a clean towel.

The best recipes

On the Internet, you can find a huge number of recipes for preparing a delicious eggplant snack. We offer to consider the best.

Eggplant appetizer with tomatoes and garlic "Teschin tongue" for the winter

There are several recipes for this type of snack.

Products:

• eggplant - 1 kg;
• tomatoes - 800 g;
• chili - 1/2 pc.;
• sweet pepper - 3 pieces;
• s alt, sugar to taste;
• oil - 150 ml;
• acetic acid 70% - 10 ml.

Prepare eggplant, cut into rings 7 mm thick. Put in a container, cover with s alt and leave for several hours. After rinse.

Clean other vegetables according to the recipe. Chop into cubes. Mix all products, add s alt, sugar, oil and vinegar. From the moment of boiling, continue cooking for half an hour. Pack in sterile containers.

Spicy appetizer with garlic and vegetables

Recipe eggplant stays firm despite long cooking.

Products:

• eggplant - 2 kg;
• tomatoes - 2 kg;
• garlic - 1.5 heads;
• vinegar 9% - 200 ml;
• table s alt - 80 g;
• granulated sugar - 80g

Chop the eggplant into rings. S alt, cover and leave for a quarter of an hour. Rinse and dry afterwards.

Tomatoes pour over boiling water, and then clean under cold water. Put in a blender and grind until puree.

Put chopped garlic into the resulting tomato mixture. Put on fire, cook for a quarter of an hour. Then lay out the prepared eggplant, continue to simmer for 10-20 minutes. Bring to taste, boil for another 2-3 minutes. Arrange in a sterile container.

Troika salad

For cooking, you need to prepare:

• eggplant - 700 g;
• tomatoes - 900 g;
• onion - 300 g;
• sweet pepper - 300 g;
• acetic essence - 30 ml;
• table s alt - 10 g;
• granulated sugar - 15 g.

Rinse blue ones, cut into slices. Place in a bowl, sprinkle with s alt. Cover and put in a cool place for 2-3 hours. After put in a colander, rinse under running water.

Pour oil, vinegar, s alt and granulated sugar into a saucepan. Then lay out sliced tomatoes, eggplant, onion, sweet pepper in layers.

Cover, stew for 40 minutes. After a quarter of an hour, mix the vegetables, continue cooking. Arrange the salad in sterile containers, screw tightly.

Appetizer of eggplant and tomatoes without garlic

To prepare a delicious snack, you will need to purchase the following ingredients:

• eggplant - 1.5 kg;
• tomatoes - 1.5 kg;
• sweet pepper - 1.5 kg;
• fresh dill - 50 g;
• sunflower oil - 230 ml;
• table s alt - 20 g;
• granulated sugar - 40 g;
• acetic acid 9% - 150 ml.

Wash vegetables, peel, chop the middles into cubes. Sprinkle eggplants with s alt and let stand for 2-3 hours, then rinse and dry. Pour a little oil into a frying pan with a thick bottom, heat it up.

Put the eggplant, fry until golden brown. Other ingredients must be stewed in a separate container.

Mix a small amount of vegetable oil with chopped garlic. Lubricate each fried slice with garlic oil and put on the bottom of a sterile glass container. Spread a mixture of vegetables and fresh dill on top.Similarly, the mass is laid out layer by layer until the jar is completely filled.

After preparing the marinade: add 150 ml of acetic acid and a little spice to 150 ml of oil. Mix and pour into a jar. Seal tightly and store in refrigerator.

Eggplant with garlic for the winter

According to the recipe, the composition of the blank includes the usual spices, but you can add different ones if you wish and taste.

Products:

• eggplant - 800 g;
• tomatoes - 250 g;
• sweet pepper - 150 g;
• carrot - 230 g;
• turnip onion - 100 g;
• garlic - ½ heads;
• oil - 90 ml;
• vinegar 9% - 50 ml;
• rock s alt - 0.5 tbsp. l.;
• granulated sugar - 0.5 tbsp. l.;
• pepper mix to taste.

Rinse the little blue ones, remove the unsuitable parts for food and chop into cubes 22 cm in size. Dip in boiling water, a little s alt.

Cook 4 minutes, drain into a colander, leave to drain excess moisture.

Rinse carrots, peel off a thin layer of peel. Chop straw. Wash the tomatoes, cut out the place of attachment of the stalk and chop into slices. Do the same with sweet peppers and onions, but you need to chop them into strips.

Remove unsuitable parts from garlic and chop well. Mix all ingredients.

Now let's start preparing the marinade. In a separate bowl, mix vinegar, oil, s alt and sugar. Stir until completely dissolved. Add to vegetables, mix well and arrange in sterile jars. Cover, sterilize for 10-30 minutes, depending on the volume of the container.

Expiration date and storage rules

It is recommended to store blanks in a dark, cool place. It is advisable to use a cellar or refrigerator.

If the temperature regime is observed, the shelf life of conservation is 6 months.

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